Reduce the heat to low, place the lid on the saucepan and cook for 15 minutes.
Remove the pan from the heat and leave it to stand, with the lid on, for 10 minutes. This allows the quinoa to finish steaming and become beautifully light and fluffy.
Fluff the quinoa gently with a fork, then stir through the pomegranate seeds.
Serve as the perfect base for a fresh summer salad. Top with your favourite IBS-friendly protein, such as grilled chicken, salmon, firm tofu or halloumi, and add your choice of low-FODMAP vegetables.
