Quinoa, Herb & Pomegranate Salad

• 5 12 ounces quinoa
• 1 vegetable bouillon cube
• 2 12 ounces pine nuts
• 1 pomegranate, seeds removed
• 12 ounce mint, chopped
• 12 ounce cilantro, chopped
• 1 lime, juiced
• 4 tablespoons extra-virgin olive oil

1. Cook the quinoa according to pack instructions adding the vegetable bouillon cube to the cooking water.
2. Leave to cool, then break up with a fork.
3. Meanwhile, toast the pine nuts in a dry frying pan until lightly golden.
4. Mix the pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.
5. Serve.

quinoa, vegetable bouillon cube, nuts, pomegranate, mint, cilantro, lime, extravirgin olive oil

Taken from www.food.com/recipe/quinoa-herb-pomegranate-salad-421351 (may not work)