Mediterranean Grain Salad

Too few ratings

Jess

Community Member

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g brown rice
100 g green lentils
100 g quinoa
250 ml water
red onion
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp pine nuts
2 tbsp capers in brine
½ raisin
parsley
cilantro
¼ lemon juice
⅓ olive oil
1 tsp cumin seed
1 tbsp honey
  • Step 1/5

    • 150 g brown rice
    • 100 g green lentils

    Cook rice and lentils in seperate large saucepans of boiling water for 25 mins or until tender, drain and rinse well

  • Step 2/5

    • 100 g quinoa
    • 250 ml water

    Cook quinoa in small saucepan with water, bring to boil. Reduce heat to low, cook, covered for 10 mins or until tender and drain

  • Step 3/5

    Roast seeds and kernels in the oven for 5 minutes with some cumin

  • Step 4/5

    • red onion
    • 2 tbsp pumpkin seeds
    • 2 tbsp sunflower seeds
    • 2 tbsp pine nuts
    • 2 tbsp capers in brine
    • ½ raisin
    • parsley
    • cilantro
    • ¼ lemon juice
    • ⅓ olive oil

    Place rice, lentils and quinoa in a large bowl. Add onion, seeds, pine nuts, capers, currants, herbs, lemon juice and oil. Stir well

  • Step 5/5

    • 1 tsp cumin seed
    • 1 tbsp honey

    Combine cumin seeds with some tzahiki or labne dip and drizzle with honey

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