Place the quinoa in a sieve and rinse well with cold water - don't skip this step as it really helps with the texture of the quinoa as it cooks!

Add the rinsed quinoa to a small saucepan and pour over the vegetable stock. Place on a medium heat and bring to the boil. Once boiling, turn down to a simmer and cook for 10 minutes.

After 10 minutes, turn off the heat and place a lid on the pan. Leave to stand for a further 5 minutes so the quinoa can finish cooking in the steam. All of the water should be absorbed after 5 minutes so there should be no excess to drain off.

Once cooked, crumble the feta cheese into the pan and add the flaked almonds, pomegranate seeds and most of the coriander. Stir really well to combine.

Pour out into a serving bowl, sprinkle with the extra coriander and some extra flaked almonds and feta to serve. Optional - serve with lemon wedges which can be squeezed on top before eating, yum!