200g |
quinoa |
1 cup |
stinging nettles |
1 bunch |
coriander, leaves roughly chopped |
1 bunch |
flat-leaf parsley, leaves roughly chopped |
1 bunch |
mint, leaves roughly chopped |
1 |
eschalot, thinly sliced |
2 tablespoons |
pepitas, toasted |
2 tablespoons |
slivered almonds, toasted |
2 tablespoons |
pine nuts, toasted |
75g |
currants or sultanas |
1 |
pomegranate, seeds of (optional) |
|
salt, to taste |
|
freshly ground black pepper, to taste |
1 |
lemon, juiced and finely grated zest |
60ml |
extra-virgin olive oil |