- Quinoa and brown rice Mediterranean salad with pomegranate, feta and toasted pine nuts
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- 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.
- As always, Enjoy!
- Kiz x
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