Set the oven to 200*
Rinse the quinoa.
Bring a large pot of water on to the boil and season with either salt and pepper or vegetable stock.
Add the washed and drained quinoa and turn down the heat so the quinoa is simmering, but not boiling.
Simmer for approximately 14-15 minutes, you will see the quinoa has plumped up and become slightly translucent with a white ring around it.
Peel and slice the red onion into medium size slices (1cm).
Keep them whole and the slices intact as this makes it easier to grill later.
Deseed the peppers cut into 2cm strips, top and tail the courgette and cut them into slices the same size as the onion.
Zest and juice the lemon and lime, then keep them separate.
Pick the parsley and mint leaves and slice.
Peel and mince the garlic.
Gently crumble the feta into pieces approximately 2cm .
To deseed the pomegranate by holding the cut side facing down(hand underneath), then start to hit it with a spoon over a bowl until all seeds fall out.
Mix the olive oil with the zests and half of the chopped parsley, mint and half of the garlic.
Season and lightly oil the onion, courgette and peppers with half of the garlic and seasoning and grill on a chargrill pan to colour and flavour, then transfer to a roasting tray for 6 minutes to soften.
Add the the whole cherry tomatoes for another 4 minutes or until they are soft.
Mix the quinoa with the zesty dressing and add the grilled vegetables, drizzled with the lemon-lime juice to taste.
Mix and serve sprinkled with the remaining fresh herbs, crumbled feta and pomegranate seeds.
«This salad is very good either served cold or warm. If you serve it cold then mix everything together and leave to chill in the fridge at least for an hour. »