1. Rinse the quinoa in a sieve under running water and drain well. Heat 2 tablespoons olive oil in a thick-bottomed pan and gently sauté the onion.
  2. Stir in the quinoa and bake for 1-2 minutes.
  3. Add 400 ml of water and add some salt and pepper.
  4. Cover the quinoa and braise gently for 10-12 minutes.
  5. Cut the pomegranate in half. Take out the red seeds from one half of the pomegranate and squeeze out the juice of the other half.
  6. Make a dressing of 3 tablespoons of pomegranate juice with the vinegar and 3 tablespoons olive oil in a bowl.
  7. Add some salt and freshly ground pepper.
  8. Spoon the cooked, warm quinoa through the dressing and leave to cool.
  9. Divide the rocket onto plates and spoon the quinoa salad on top.
  10. Sprinkle with the pomegranate seeds and cubes of feta .