This recipe was created, as are many, based on what ingredients I could get my hands on. I wanted to make a salad out of quinoa, and I had a vague memory of eating one in the past with pomegranate seeds and parsley. However, I was craving mint, and there were no washed-and-ready pomegranate seeds in the store I went to. This was the result: a colourful and healthy salad bursting with flavour. It's quick and fairly cheap to whip up, and produces about 4 or 5 servings. 1 cup cooked quinoa one orange pepper one small tub of grape tomates, each quartered one large green onion one bunch of mint one small container of blueberries Juice from two lemons tablespoon of olive oil salt and pepper to taste Just toss it all together (mixing the lemon juice, olive oil and salt and pepper first) and let it cool in the refridgerator for a couple of hours before eating.