My favourite recipe, and one that we prepared for Countryfile's visit in the Summer of 2014. This recipe can be used as a light and healthy lunch, or even as a side dish to add a punch of flavour to a dinner party or summer barbecue.
Split the avocado in to two and remove the stone, before scooping out the flesh and roughly chopping it into large chunks. Split the pomegranate in half and separate out the seeds. Place the mixed salad leaves into a large mixing bowl before adding the avocado, pomegranate seeds and cooked quinoa on top. Squeeze all of the lime over the ingredients in the bowl, before mixing thoroughly. Season to taste, before serving your self a nice big bowl full.
The British Quinoa Company Ltd