Wednesday, March 30, 2016

Rice Cooker Pomegranate & Quinoa Salad


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

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.

0 comentarios:

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.


Popular Posts

Recent Posts

Last Comments