Cook quinoa according to the instructions on the package. Line a baking tray with parchment paper. Cut bell peppers into halves, remove the seeds and place onto the baking tray. Add 2 tablespoonfuls olive oil and bake at 200 C for 30 minutes – the peppers need to look burned. Leave for 10 minutes, then remove the skin and cut into pieces. Finely dice tomato, cucumber, onion and mint. Into a jar place all the ingredients for the dressing and shake to combine. Into a bowl place warm quinoa, warm roasted peppers and all other diced ingredients. Pour the dressing on top and combine. Peel the pomegranate and sprinkle the seeds on top.
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