Pomegranate Quinoa

This recipe is inspired by a couscous dish found in BBC GoodFood magazine (Dec 2014). i enjoy the north African flavours and combination with the fresh mint. 

Ingredients
100g quinoa
400g chick peas
1 tsp ground cumin
zest and juice of lemon
1 tbsp white wine vinegar
10 dried prunes
Seeds of 2 pomegranates
Mint leaves, finely chopped

Method
Cook the quinoa per packet instructions then allow to cool for 20 minutes. Once cooled fluff with a fork and stir in the chickpeas, cumin, juice, vinegar, prunes, pomegranate seeds and mint. Season and serve

I have made this dish with spiced duck breast and yoghurt dressing. It would likely go well alongside our aubergine tagine too.