Green Couscous with Mint & Pomegranate

INGREDIENTS

• 3/4 Cup Dry Quinoa

• 1/4 Teaspoon Salt

• 1/4 Teaspoon Black Pepper

• 3 Tablespoons Basil Pesto

• 2 Tablespoons Apple Cider Vinegar

• 1 Cup Finely chopped Fresh Spinach Leaves

• 3 Tablespoons Pine Nuts

• 3 Tablespoons Pomegranate Seeds

• Handful of Mint Leaves

• Juice of 1 Lemon

INSTRUCTIONS

1. Cook the quinoa according to the package directions. Transfer the cooked quinoa to a medium-sized bowl and season with salt and pepper.

2. In the meantime, prep your remaining ingredients.

3. Add everything to the bowl and mix well with the quinoa. Taste and adjust seasonings. Dish into individual bowls, top with pomegranate seeds, mint leaves and squeeze of lemon juice.

SERVES 4