- In a medium saucepan, heat 3 tablespoons of olive oil over medium heat.
- Add onions (sliced) and garlic (minced). Cook for a few minutes then add string beans to the pan. Saute until spring beans are tender.
- Stir in tomato (chopped) followed by the sesame seeds.
- Season lightly with salt and pepper (to taste).
- In a medium pot, bring 2 cups of water and salt to boil.
- Rinse one cup of quinoa and add to the pot.
- Reduce to medium and simmer until water has absorbed.
- Add 1/2 cup of pomegranate to pot and stir until quinoa is fluffed and pomegranate seeds are mixed.
