* 1 x 250g pouch of cooked Red & White Quinoa
* 300 g cooked beetroot
* 1 cucumber
* 100g pomegranate seeds
* 2 sprigs of mint, chopped
* 50g parsley, chopped
* 25g dill, chopped
* Salt, pepper to taste
Dressing
* 50 ml olive oil
* Zest and juice of 1 lime
Chop beetroot and cucumber into small bite-sized cubes and toss in with the quinoa. Add the herbs and pomegranate seeds.
Meanwhile, whisk lime juice and zest in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Combine with the vegetables and mix well.