Cook the quinoa according to the packet instructions and leave to cool in a large mixing bowl.
Lightly steam or boil the broccoli until just tender and leave to cool.
Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy.
Remove the pumpkin seeds from the pan and leave to cool.
Once the quinoa and broccoli are cool, stir together with the feta cheese, the pomegranate seeds, mint,flat-leaf parsley, tomatoes, spring onions, olive oil and lemon juice.
Season with salt and pepper.
Toss all the ingredients together until everything is combined and either serve straight away or keep in the fridge.
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A quick and tasty lunch idea that will keep you full until dinnertime!
300g (10½oz) quinoa 200g broccoli (cut into small bite-size pieces) handful of pumpkin seeds 200g (7oz) feta seeds from 1 pomegranate 1/2 handful of chopped mint 1/2 handful of flat-leaf parsley 3-4 tomatoes (chopped) 1 bunch of spring onions (finely sliced) 3 tbsp olive oil 3 tbsp lemon juice salt and pepper (to season)
Time: 20 mins, Cooking time: 20 mins Serves: 4 Nutrition: 470 cals, 22g Fat 8.5g