Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, easy grains with mint, parsley and pomegranate - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
A deep green side salad of parsley, dill and mint scattered with sweet fruit and crunchy cucumber. Whole grain quinoa seasoned with fresh herbs, including fresh mint, parsley, lemon juice, and green onions, makes this salad recipe healthy and low-fat, as well as vegetarian and vegan. Don't let that scare you―it tastes good too and is just bursting with plenty of fresh flavor!
Easy grains with mint, parsley and pomegranate - vegan is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Easy grains with mint, parsley and pomegranate - vegan is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready 100 g giant couscous or maftoul
- Take 150-200 ml vegan stock (check the packet of grains you’re using for their recommendation)
- Get Juice of half a lemon
- Prepare Zest of half a lemon
- Get 1/3 cup mint leaves, finely chopped
- Make ready 1/3 cup parsley leaves, finely chopped
- Get Handful pomegranate seeds
- Prepare Handful pumpkin seeds
Soaking the whole grains shortens the cooking time. Toss parsley, fennel, fennel fronds, and mint in a large bowl. Add freekeh, season with kosher salt, and toss gently to combine. Cook the grain or starch of choice, set aside until ready to assemble.
Steps to make Easy grains with mint, parsley and pomegranate - vegan:
- Cook the couscous/ maftoul according to the directions using stock instead of plain water.
- Meanwhile, heat a dry frying pan. Toast the pumpkin seeds for 5-10 mins til fragrant - taking care not to burn them :)
- When the grain is ready, mix in the mint and parsley. Add the lemon juice and lemon zest.
- Fold through the pomegranate seeds and the pumpkin seeds.
- Enjoy 😋
My vegetarian cronie loved it - I sent her home with the entire container and she savored it for over a week. Made this w/couscous instead of bulgur. My husband doesn't typically like cold grain salads but we both agreed this was DELICIOUS!!!! Pomegranate arils and a drizzle of olive oil add a little pizazz if you're making up a bowl to dip things into (spoiler Sometimes I'll add a handful of cilantro leaves or parsley in addition to the mint, or a hefty pinch of cayenne. However you gussy it up, I know you'll love this little number as much as we do.
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