In a mixing bowl combine cooked and chilled quinoa with olive oil, lemon zest and juice.

Stir through through red onion, mint and parsley.

In a small heatproof bowl pour boiling water over peas to thaw (leave for 2-4 minutes). Drain well.

Stir through peas and pomegranate seeds through quinoa.

Season to taste.

Add pistachios just before serving.

Recipe Tips:

*I cook my quinoa in a rice cooker using the ratio 1 cup quinoa: 1 1/4 cups water  = 3 cups.

**To remove seeds from a pomegranate – use the palm of your hand to roll the whole pomegranate on a flat surface with a little pressure to loosen the seeds (you will hear them loosen). Cut pomegranate in half and use the back of a spoon to hit the outer skin so the seeds pop out beneath.