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3 ratings

Everyone would make this again

Recipe by olive magazine

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Tested

1. 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.
2. 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.

731 kcalories, protein 17.1g, carbohydrate 51.9g, fat 52.1 g, saturated fat 6g, fibre 3g, salt 1.19 g

Latest comments and suggestions

• Tora

  08 February 2008

  Tora commented on this recipe

  I love this dish and have made it several times. I sometimes add shredded grilled chicken, and I often use walnut oil instead of olive oil as I think it complements the nutty taste of quinoa.

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• Tora

  08 February 2008

  Tora rated this recipe

  

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• kathaarine

  19 February 2008

  kathaarine rated and commented on this recipe

  

  my friend made this last week an it ws lovely!! would definately make again1

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• Mazza74

  08 May 2008

  Mazza74 rated and commented on this recipe

  

  I have made this recipe a couple of times and absolutely love it. I add a can of chick peas which really works well and usually only use a splash of olive oil which makes it a bit lighter. Great as an accompaniment to BBQs etc.

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Ingredients

• 150g quinoa
• 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

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 20 minutes

Ingredients

• 150g quinoa
• 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

731 kcalories, protein 17.1g, carbohydrate 51.9g, fat 52.1 g, saturated fat 6g, fibre 3g, salt 1.19 g

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