Wednesday, March 30, 2016

Rice Cooker Pomegranate & Quinoa Salad

Ingredients

½ cup chopped fresh mint
½ tsp all spice powder
1 cup pomegranate seeds
2 cups quinoa, rinsed
4 cups water
a big slug of nice olive oil
more salt and cracked black pepper to taste
pinch of salt
pine nuts (kernals) – toasted gently in a dry pan
squeeze of lemon juice
Directions

Put quinoa, water and a pinch of salt in the rice cooker, and turn it on. You can toast your pine nuts while you wait.

When quinoa is cooked, take it out of the cooker, stir in all spice and lemon juice and let it cool.

Add all other ingredients and stir.

Try serving with labneh or thick greek yoghurt with a sprinkle of sumac.
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