Easy grains with mint, parsley and pomegranate - vegan

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, easy grains with mint, parsley and pomegranate - vegan. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Easy grains with mint, parsley and pomegranate - vegan is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Easy grains with mint, parsley and pomegranate - vegan is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have easy grains with mint, parsley and pomegranate - vegan using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Easy grains with mint, parsley and pomegranate - vegan:
  1. Get 100 g giant couscous or maftoul
  2. Take 150-200 ml vegan stock (check the packet of grains you’re using for their recommendation)
  3. Make ready Juice of half a lemon
  4. Get Zest of half a lemon
  5. Make ready 1⁄3 cup mint leaves, finely chopped
  6. Get 1⁄3 cup parsley leaves, finely chopped
  7. Prepare Handful pomegranate seeds
  8. Prepare Handful pumpkin seeds

Would you like any vegetables in the recipe? In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning. Prepare the quinoa according the package directions (using salted water in the preparation). Transfer cooked quinoa to a large bowl and cool.; Add the pomegranate seeds to the cooled quinoa.; In a small bowl whisk the olive oil, lemon juice, lemon zest, agave nectar, and mustard until blended.

Steps to make Easy grains with mint, parsley and pomegranate - vegan:
  1. Cook the couscous/ maftoul according to the directions using stock instead of plain water.
  2. Meanwhile, heat a dry frying pan. Toast the pumpkin seeds for 5-10 mins til fragrant - taking care not to burn them :)
  3. When the grain is ready, mix in the mint and parsley. Add the lemon juice and lemon zest.
  4. Fold through the pomegranate seeds and the pumpkin seeds.
  5. Enjoy 😋

Prepare the quinoa according the package directions (using salted water in the preparation). Transfer cooked quinoa to a large bowl and cool.; Add the pomegranate seeds to the cooled quinoa.; In a small bowl whisk the olive oil, lemon juice, lemon zest, agave nectar, and mustard until blended. Add the remaining ingredients and toss. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection. Drizzle the dressing over the salad and toss to coat.

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