Serve with pomegranate seeds and a drizzle of walnut oil
Cook the Romanesco (one at a time) in the microwave for 1.5 - 2 minutes (cooking times may vary depending on the size of the vegetable). Remove and set aside (you can serve it hot or cold).
In a large bowl combine the quinoa, herbs, oil, lemon juice and garlic, season to taste and stir thoroughly. Spoon a desired amount of the mixture onto a plate, place the Romanesco on top, scatter pomegranate seeds, drizzle with the walnut oil and serve.
Cooked quinoa can be kept in the fridge for up to 3 days. The romanesco can also be microwaved ahead and, once cooled, refrigerated until you are ready to use it. Serve it whole, as I have done, or chop up and combine with the quinoa mixture.