Tricolour Quinoa, Pomegranate and Hazelnut Salad
Rinse the quinoa under cold water. Place the rinsed quinoa in a pot and add 500ml of water. Bring to the boil, cover, reduce to a simmer and cook for a further 15-20 minutes. Drain off the excess water and leave stand for 10 minutes.
While the quinoa is cooking, place the hazelnuts in the oven at 200 degrees celcius for 8-9 minutes. Remove from oven and allow to cool slightly before rubbing with a tea towel to remove skins. Hazelnuts can be served whole or chopped, depending on your preference.
Roughly chop the parsley. Combine the quinoa, hazelnuts, pomegranate seeds and parsley in a serving bowl.
To make the dressing combine the oil, lemon juice, salt and pepper in a small jar and shake to combine.
Drizzle over salad to serve.