Ingredients

• 1 2/3 cups quinoa
• 3 cups freshly boiled water
• 1 tsp kosher or sea salt, or to taste
• Finely grated zest and juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1 2/3 cups quartered radishes
• 1 cup walnut chunks
• 2 tbsp finely chopped mint leaves
• 3/4 cup pomegranate seeds
• 2 cups each: chopped cilantro and chopped Italian parsley

Directions

1 Place the quinoa in a heavy-bottomed saucepan with a tight-fitting lid and pour the water over it. Bring to a boil over high heat; reduce the heat and simmer gently, uncovered, until the water is absorbed, about 15 minutes. Turn off the heat, cover the pan with a clean tea towel, clamp on the lid, and leave for a further 15 minutes to dry out, though it can be left for up to 40 minutes, if you like. Fluff the quinoa with a fork and turn it out into a wide shallow dish. Add the salt, lemon zest (reserve the juice for later) and olive oil, stir to mix through, and let cool.

2 When the quinoa has cooled, add the radishes, walnut pieces (breaking them up a little in your fingers as you do so), mint, lemon juice and most of the pomegranate seeds, cilantro and parsley.

3 Toss lightly to mix, making sure everything is well combined, then taste to see if you want more salt before turning out into a serving bowl. Sprinkle with the remaining pomegranate seeds, cilantro and parsley before serving.

Serves: 6 to 8

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Excerpted from At My Table: A Celebration of Home Cooking by Nigella Lawson. Recipes Copyright © 2018. Photography copyright © 2018 Jonathan Lovekin. Excerpted by permission of Random House. All rights reserved.