Quinoa & Pomegranate Tabbouleh
Mitchell Platt
Since my wife has been pregnant we’ve transitioned to FODMAP diet to help her IBS (we’re praying this is pregnancy related).
This has inspired lots of new cooking - and a new diet category on the website - including this light and nutritious lunch.
I took this photo outside only last week. Those sunny days feel like a lifetime ago already…!
This recipe took 25 minutes in total and fed two us over two lunches.
🌿 INGREDIENTS
Rinse the quinoa until it runs dry. Place 2:1 water:quinoa with the stock in a pan. Simmer for 15 mins until the quinoa is tender (not mushy) and leave to cool for 5 mins.
Meanwhile, dice the cucumber, finely slice the spring onions, deseed the pomegranate, zest the lemon and chop the mint and parsley.
Add everything above to your cooled quinoa and stir.
Squeeze the juice from your lemon, drizzle the olive oil and season to taste.
This has inspired lots of new cooking - and a new diet category on the website - including this light and nutritious lunch.
I took this photo outside only last week. Those sunny days feel like a lifetime ago already…!
This recipe took 25 minutes in total and fed two us over two lunches.
🌿 INGREDIENTS
- 200g Organic White British Gluten Free Quinoa
- 1tsp Organic Bouillon
- 1 Cucumber
- 3 Spring Onions
- 1 Pomegranate
- 1 Lemon
- Fresh Mint
- Fresh Parsley
- 50ml Extra Virgin olive oil
Rinse the quinoa until it runs dry. Place 2:1 water:quinoa with the stock in a pan. Simmer for 15 mins until the quinoa is tender (not mushy) and leave to cool for 5 mins.
Meanwhile, dice the cucumber, finely slice the spring onions, deseed the pomegranate, zest the lemon and chop the mint and parsley.
Add everything above to your cooled quinoa and stir.
Squeeze the juice from your lemon, drizzle the olive oil and season to taste.
