Bring buckwheat to the boil in lightly salted water with cinnamon quill and cook until tender, about 20 minutes. Drain and cool. Discard cinnamon quill.
Combine oil, lime, cumin, chilli and salt to make a dressing. Pour over buckwheat. Stand for 20 minutes.
Add 1 cup pomegranate arils, all of the pomegranate juice, parsley, mint and tomatoes. Season to taste.