Mediterranean grain salad with honey
Prep + Cook Time: 1 hour - Servings: 6
Nutritional information per serving:
Calories: 555kcal - Protein: 15.5g - Carbohydrates: 56g - Fat: 28.7g
INGREDIENTS:
¾ cup brown rice
½ cup green lentils
½ cup red or white quinoa
1 cup water
1 small red onion
2 tablespoons pumpkin seeds, toasted
2 tablespoons sunflower seeds, toasted
2 tablespoons pine nuts, toasted
1 cup fresh parsley leaves
1 cup fresh coriander leaves
¼ cup lemon juice
⅓ cup olive oil
1 teaspoon cumin seeds, toasted
1 ½ tablespoons honey
½ cup flaked almond, toasted
METHOD:
1. Boil rice and lentils, separately, for 25 minutes or until tender, drain and rinse well.
2. Boil quinoa in a small saucepan and leave it for 10 minutes.
3. Combine rice lentils and quinoa in a large bowl. Add onion, seeds, pine nuts, herbs,
Juice and oil, stir until well combined.
4. Stir cumin seeds, honey, and almond on the salad.
Andriana xx
Nutritional information per serving:
Calories: 555kcal - Protein: 15.5g - Carbohydrates: 56g - Fat: 28.7g
INGREDIENTS:
¾ cup brown rice
½ cup green lentils
½ cup red or white quinoa
1 cup water
1 small red onion
2 tablespoons pumpkin seeds, toasted
2 tablespoons sunflower seeds, toasted
2 tablespoons pine nuts, toasted
1 cup fresh parsley leaves
1 cup fresh coriander leaves
¼ cup lemon juice
⅓ cup olive oil
1 teaspoon cumin seeds, toasted
1 ½ tablespoons honey
½ cup flaked almond, toasted
METHOD:
1. Boil rice and lentils, separately, for 25 minutes or until tender, drain and rinse well.
2. Boil quinoa in a small saucepan and leave it for 10 minutes.
3. Combine rice lentils and quinoa in a large bowl. Add onion, seeds, pine nuts, herbs,
Juice and oil, stir until well combined.
4. Stir cumin seeds, honey, and almond on the salad.
Andriana xx