Bring a separate pot to a medium heat and add some coconut oil, diced onion and garlic. Cook for 2 or 3 mins. Add 100 mls of dry white wine and cook for a further 3 mins. Add the muscles and cook for 3-5 mins. They should be all open and add 1 tbsp of greek yogurt. Stir and serve with crusty whole meal bread
Line the sushi sheet with the quinoa to about 1cm thick leaving about 3 cm of space clear at the far end. Add your filling at the end close to you and tightly roll it up. Wet the clear end so it sticks. Cut with a sharp knife. Serve with pickled ginger, wasabi and soya sauce
Bring 500mls water to a boil and add the quinoa. Simmer for 20 mins or until the water has been absorbed. All to stand for 10 mins.
Take half the pomegranate and seperate the fruit from the skin. Crush the fruit and add the cider vinegar and oil.
Mix all the ingredients together and pour some of the pomegranate dressing on top.