This Mediterranean quinoa (or millet) salad is delicious, very satisfying and portable.
Rinse quinoa under cold water. Add to a pot with 1 3/4 cups vegetable broth (or water) and bring to a boil. Cover with a lid and let simmer over low heat for about 12 minutes.
Add some oil to a pan and sear zucchini slices on both sides.
Let cool on a paper towel and either leave as they are or cut into halves/ dices.
Roast pine nuts in a pan without any oil, tossing occasionally to prevent the nuts from burning.
In a large bowl combine quinoa, zucchini, bell pepper, pine nuts and pomegranate seeds. Dice avocado and fold in. Sprinkle with lemon juice and top with chopped mint leaves.