· 75g quinoa .
· 100g bulgur wheat
· 200g cherry tomato, halved or quartered
· 40g parsley, roughly chopped
· 50g chia seeds
· 50g extra virgin olive oil
· 1 lemon juice
· 5g salt
· Pomegranate seeds
1. Boil the quinoa and bulgur wheat for 12 minutes in plenty of water, until fully cooked.
2. Drain and let it cool.
3. In the Pyrex prep and store, mix together the cooked quinoa and bulgur wheat with tomato, parsley, chia seeds and olive oil.
4. Season with salt and lemon juice to taste and top with pomegranate.
For further information about Pyrex visit www.pyrexuk.com