Although perfect for winter, this recipe is a treat for any season. The warmth of the spices are contrasted with the freshness of a variety of herbs, and the incredible zing of the pomegranate.
Recipe: Cath Claringbold’s Winter Tabouleh
Serves: 4 – 6
160g white quinoa
500ml chicken or vegetable stock
2 tbl extra virgin olive oil
¼ cup slivered almonds, toasted
½ cup raisins, roughly chopped