Ingredients
Scale
Garlic quinoa and ancient grains:
- 1 Cup (250 ml) Uncle Ben’s® quinoa and ancient grains medley
- 1-3/4 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
- 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.
- 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).
Notes
