Honey Pomegranate Tabbouleh with Quinoa and Ancient Grains - Brand Points Plus Canada

Honey Pomegranate Tabbouleh with Quinoa and Ancient Grains

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Honey Pomegranate Tabbouleh with Quinoa and Ancient Grains


  • Author: Uncle Bens
Scale

Ingredients

Garlic quinoa and ancient grains:

  • 1 Cup (250 ml) Uncle Ben’s® quinoa and ancient grains medley
  • 13/4 Cups (425 ml) water 
  • 1 Tsp (5 ml) coconut oil or canola oil
  • ½ Tsp (2 ml) minced garlic
  • ½ Tsp (2 ml) salt

Honey pomegranate tabbouleh:

  • 2 Cups (500 ml) chopped parsley
  • 1 Cup (250 ml) diced yellow and/or orange tomatoes
  • 1/2 Cup (125 ml) pomegranate arils
  • 1/2 Cup (125 ml) chopped fresh mint
  • 1/4 Cup (60 ml) minced red onion
  • 6 Tbsp (90 ml) olive oil
  • 3 Tbsp (45 ml) fresh lemon juice
  • 1 Tbsp (15 ml) honey
  • 1/2 Tsp (2 ml) salt
  • 1/4 Tsp (1 ml) black pepper

Instructions

  1. Garlic quinoa and ancient grains: in a saucepan over high heat, combine Uncle Ben’s® quinoa and ancient grains medley, water, coconut oil, garlic and salt; stir well. Bring to a boil; reduce heat, cover and simmer for 18 minutes. Remove from heat and let stand for 5 minutes. Transfer to a large bowl, fluff with a fork and let cool completely. 
  2. Honey pomegranate tabbouleh: add parsley, tomatoes, pomegranate arils, mint and onion to cooled quinoa mixture; toss to combine. Stir in olive oil, lemon juice, honey, salt and pepper. Keep chilled and serve within 2 hours. (To make ahead, toss with tomatoes and pomegranate just before serving).

Sponsors

Uncle Ben's

Related Topics

Green Goddess Dressing

  • Recipes

Read Article

Chocolate Hazelnut Crepes with Raspberries

  • Recipes

Read Article
Red Bull
Wingsv4new
Leaderboard ad E