INGREDIENTS
15 mLs
olive oil
1 small
onion
80 mLs
quinoa
160 mLs
vegetable stock
30 mLs
apricots
45 mLs
pomegranate seeds
15 mLs
mint
15 mLs
cilantro
30 mLs
parsley
1
green onion
1 pinch
ground cinnamon
2 mLs
lemon zest
1 pinch
salt
1 serving
pepper