Hodmedod x Sucseed Winter Rainbow Quinoa Salad

Method

1. To cook the quinoa, rinse, cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. 1 cup of dry quinoa will produce enough cooked quinoa for this recipe. Fluff the grains apart with a fork.
2. In a large bowl, combine the quinoa, beetroot, apple, pomegranate, nuts and spinach.
3. Drizzle with olive oil and lemon juice, season lightly, and toss well.
4. Sprinkle over SUCSEED and crumbled goat’s cheese before serving.