400ml low FODMAP vegetable stock
75g pine nuts
½ small pomegranate, seeds removed
a small handful mint, chopped
a small handful coriander, chopped
1 lime, juiced
extra-virgin olive oil
*Do not exceed Pomegranate (seeds from half small) - listed as moderate
Cook the quinoa according to pack instructions using the vegetable stock rather than 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 adapted from: Good Food