Heat a small frying pan on a medium heat and spray well with 1 kcal cooking spray.
Add the garlic, olives and sundried tomatoes.
Fry for 2-3 minutes stirring occasionally and leave aside.
Meanwhile, add the cooked quinoa to a large bowl and stir in the chopped kale.
Stir in the sundried tomatoes, garlic and olives.
Crumble in the light feta cheese and add the pomegranate seeds.
Mix well and store in an airtight container in the fridge.
Can be eaten hot or cold so is perfect for lunchboxes.