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© 2020 LANE WIEDERSTEIN

Nutty Grain Salad


Vegetarian

My delicious nutty, grainy salad that always pleases the crowd! I like to add some roasted carrots on top to serve with the cumin yoghurt and pomegranate, for the perfect Mediterranean side dish.

Serves 10

Ingredients

1 cup quinoa

1 cup brown rice

½ cup toasted pumpkin seeds

½ cup toasted almonds

½ cup toasted pine nuts

1 bunch coriander, chopped

1 bunch parsley, chopped

1 can brown lentils, drained

½ cup currants

2 tablespoons baby capers

3 tablespoons extra virgin olive

Sea salt to taste

1 pomegranate, deseeded, to serve

Dressing:

1 cup Greek yoghurt

1 tablespoon cumin

1 tablespoon maple syrup

Juice of a lemon

Method

Cook rice and quinoa, as per instructions.

Once cooked, rinse under cold water and strain excess water off before placing into a large salad bowl.

Toast the pumpkin seeds, almonds and pine nuts in the oven or in a pan over the stove for 5 minutes or until golden brown.

Roughly chop the coriander and parsley.

In a separate bowl, mix the yoghurt, ground cumin and maple syrup until combined.

Add the coriander, parsley, lentils, seeds, nuts, capers, currants, lemon juice and olive oil into the large bowl.

Mix well and season to taste.

Top with the cumin yoghurt, pomegranate seeds and roasted carrots. My grain salad is now ready to serve, enjoy! ​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​ ScheduleSchedule

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