½ vegetable stock cube
75g pine nuts
1 pomegranate, seeds removed
a small handful mint, chopped
a small handful coriander, chopped
1 lime, juiced
extra-virgin olive oil
Cook the quinoa according to pack instructions adding the vegetable stock cube to
the cooking water. Leave to cool, then break up with a fork.
Meanwhile, toast the pine nuts in a dry frying pan until lightly golden. Mix the
pine nuts, pomegranate seeds, herbs, lime juice and 4 tbsp oil through the quinoa.
Recipe from olive magazine, July 2007
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