Quinoa and brown rice Mediterranean salad with pomegranate, feta and toasted pine nuts
Ingredients:
300g quinoa
200g brown rice
1 brown onion, finely chopped
100g feta cheese, crumbled
200g pomegranates seeds
80g pine nuts, toasted
1 1/2 tsp each of coriander, cumin, paprika & tumeric
1 clove of garlic,crushed
1 teaspoon of minced ginger
Pinch of saffron strands
juice of 1/2 a lemon
1 tablespoon of massel vegetable stock powder (with 2 tablespoons of hot water)
1 tablespoons of extra virgin olive oil
Pinch of maldon sea salt
Method:
Cover quinoa & brown rice in water and bring to the boil, stir and reduce heat and leave for 20min. Remove from heat add saffron strands, stir and let sit for a further 5min, drain and fluff the quinoa & rice,
Meanwhile, add onion, 1/2 of each of the spices, garlic, ginger & olive oil to a fry pan and cook onion until golden and aromatic. Set aside,
Quickly toast pine nuts and set aside,
Add remaining spices, veggie stock and stir through until well combined,
Stir through all of the remaining ingredients & onion mixture and let cool,
Serve as a side or add lamb strips for a hearty meal.
