To cook the quinoa, rinse it first and then cook it a saucepan along with water. Once the water starts to boil bring the heat to lowest and allow it to simmer until quinoa absorbs all the water. It will take 12-15 minutes depending on heat levels. Cover the pan with lid and leave it for 5 minutes, Fluff the quinoa with a fork.

Allow it to cool before adding it to the salad. I always cook quinoa before and keep it in the fridge.

In a mixing bowl combine green chickpeas, Kiwi, ½ of pomegranate pearls coriander leaves etc. Keep it aside.

In a small bowl or small jar combine the olive oil, lemon juice, vinegar, seas salt, black pepper and chilli flakes. Whisk/shake until blended.

In the mixing bowl add quinoa and toss the salad gently.

Pour the salad dressing over the salad ingredients and mix gently.

Allow the flavours to marinate for 5-10 minutes in the refrigerator.

Top it with remains pomegranate pearls and feta just before serving it.