Parsley salad with quinoa and pomegranate

Prepare the quinoa according to the instructions on the packaging and add the vegetable stock tablet to the cooking water. Drain, rinse with cold water and allow to cool in a colander.

Cut the pomegranates horizontally in half and beat the seeds above a bowl by tapping the skin with a wooden spoon. Add the lemon zest.

Spoon the finely chopped parsley, hazelnuts, old crumbled cheese and the quinoa through the pomegranate seeds.

Beat a lemon juice dressing, 1 teaspoon of mustard and 3 tablespoons of olive oil and spoon them through the salad. Season with salt and freshly ground pepper.