Recipes by Di Swann
1. Prepare quinoa following the packet directions, set aside to cool.
2. Place cooled quinoa in a bowl with the tomatoes, cucumber, spring onions, parsley and mint.
3. Combine the Mediterranean Basil Pesto Chunky Dip with the lemon juice. Toss gently through the quinoa tabbouleh and season to taste. Pile onto a plate and garnish with pomegranate seeds if desired.