• 2 cups vegetable stock
  • ¼ teaspoon saffron threads
  • 1 cup quinoa
  • 1 tablespoon extra-virgin olive oil
  • A squeeze lime juice
  • Zest of 1 lime (preferably organic)
  • ½ pomegranate
  • 1 cup feta cheese, crumbled
  • 1 cup fresh mint, roughly chopped
  • 1 cup flat parsley, roughly chopped
  • In a big saucepan bring the vegetable stock to a boil and add the saffron.
  • Rinse the quinoa with cold water and add it to the boiling stock. Cover with a lid, reduce heat and let simmer at a low temperature for 15-20 minutes.
  • Turn off the stove, add the pomegranate seeds and let it rest with the lid on for another 5-10 minutes.
  • “Fluff up” the quinoa using a fork.
  • Pour the olive oil and lime juice over the quinoa and sprinkle with lime zest, fresh mint, parsley and feta cheese.