Rinse the quinoa in a sieve under the cold tap, then transfer to a medium pan with 1 cup water and bring it to the boil. Cover and simmer over a gentle heat for 15 min or until all the cooking water has been absorbed and the quinoa is fluffy.

Meanwhile, bring a pan of water (enough to cover the broad beans) to the boil, add the beans and cook for 2–3 min until tender. Drain the broad beans, then put in a bowl and cover with cold water to cool them quickly. When cool, use your fingers to pop them out of their grey skins, revealing the brilliant green beans inside.

Mix together the dressing ingredients, if using, then toss with the beans and set aside.

Remove the pomegranate seeds by cutting the fruit in half around its equator and while holding one half over a bowl(cut-side down), bang the fruit with a wooden spoon to release the shiny red seeds; repeat with the other half. Add the broad beans and pomegranate seeds to the cooked quinoa, along with the chopped spring onions and season to taste with black pepper.