What are the main ingredients in Festive Warm Grain Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Festive Warm Grain Salad?

Calories: 752, Carbs: 129 grams, Fat: grams, Protein: 37.3 grams, Sugar: 22 grams, Salt: 105 grams

How do I prepare Festive Warm Grain Salad?

ALL TOGETHER: In a salad bowl, add the raspberry vinegar, 20ml of olive oil, and mix to combine. Toss through the roasted veg, the diced cucumber, and the cooked quinoa. ROAST VEG: Preheat the oven to 200°C. Place the halved carrots, the halved baby tomatoes, the onion wedges, and the rinsed lentils on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes. TOASTED PISTACHIOS: Place the chopped pistachios in a pot over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside. FLUFFY QUINOA: Return the pot to medium heat. Add the rinsed quinoa and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. TIME TO EAT: Plate up the loaded warm salad, top with a sprinkle of the toasted pistachios, and the dried pomegranate gems. Garnish with the chopped parsley. Get festive, Chef!

What should be prepared from my kitchen to make Festive Warm Grain Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Festive Warm Grain Salad

Name: Festive Warm Grain Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

It’s time to infuse some jolly spirit into your cooking! Tender roasted baby carrots and juicy tomatoes are combined with earthy lentils, all coated in an aromatic raspberry vinegar. Nutty quinoa and crunchy pistachios add delightful textures, while dried pomegranate seeds bring vibrant pops of colour. So, let’s have ourselves a merry culinary adventure!

Festive Warm Grain Salad

with dried pomegranate gems, pistachios & quinoa

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Carrots
Baby Tomatoes
Cucumber
Dried Pomegranate Gems
Fresh Parsley
Onion
Onions
Pistachio Nuts
Quinoa
Raspberry Vinegar
Tinned Lentils

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

ROAST VEG
Preheat the oven to 200°C. Place the halved carrots, the halved baby tomatoes, the onion wedges, and the rinsed lentils on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes.
TOASTED PISTACHIOS
Place the chopped pistachios in a pot over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLUFFY QUINOA
Return the pot to medium heat. Add the rinsed quinoa and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
ALL TOGETHER
In a salad bowl, add the raspberry vinegar, 10ml of olive oil, and mix to combine. Toss through the roasted veg, the diced cucumber, and the cooked quinoa.
TIME TO EAT
Plate up the loaded warm salad, top with a sprinkle of the toasted pistachios, and the dried pomegranate gems. Garnish with the chopped parsley. Get festive, Chef!

Baby Carrots - 120g
Baby Tomatoes - 80g
Onion - 1
Tinned Lentils - 120g
Pistachio Nuts - 10g
Quinoa - 75ml
Raspberry Vinegar - 10ml
Cucumber - 50g
Dried Pomegranate Gems - 10g
Fresh Parsley - 3g

Download the Recipe

Serves 2

ROAST VEG
Preheat the oven to 200°C. Place the halved carrots, the halved baby tomatoes, the onion wedges, and the rinsed lentils on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes.
TOASTED PISTACHIOS
Place the chopped pistachios in a pot over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLUFFY QUINOA
Return the pot to medium heat. Add the rinsed quinoa and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
ALL TOGETHER
In a salad bowl, add the raspberry vinegar, 20ml of olive oil, and mix to combine. Toss through the roasted veg, the diced cucumber, and the cooked quinoa.
TIME TO EAT
Plate up the loaded warm salad, top with a sprinkle of the toasted pistachios, and the dried pomegranate gems. Garnish with the chopped parsley. Get festive, Chef!

Baby Carrots - 240g
Baby Tomatoes - 160g
Onion - 1
Tinned Lentils - 240g
Pistachio Nuts - 20g
Quinoa - 150ml
Raspberry Vinegar - 20ml
Cucumber - 100g
Dried Pomegranate Gems - 20g
Fresh Parsley - 5g

Download the Recipe

Serves 3

ROAST VEG
Preheat the oven to 200°C. Place the halved carrots, the halved baby tomatoes, the onion wedges, and the rinsed lentils on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes.
TOASTED PISTACHIOS
Place the chopped pistachios in a pot over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLUFFY QUINOA
Return the pot to medium heat. Add the rinsed quinoa and 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
ALL TOGETHER
In a salad bowl, add the raspberry vinegar, 30ml of olive oil, and mix to combine. Toss through the roasted veg, the diced cucumber, and the cooked quinoa.
TIME TO EAT
Plate up the loaded warm salad, top with a sprinkle of the toasted pistachios, and the dried pomegranate gems. Garnish with the chopped parsley. Get festive, Chef!

Baby Carrots - 360g
Baby Tomatoes - 240g
Onions - 2
Tinned Lentils - 360g
Pistachio Nuts - 30g
Quinoa - 225ml
Raspberry Vinegar - 30ml
Cucumber - 150g
Dried Pomegranate Gems - 30g
Fresh Parsley - 8g

Download the Recipe

Serves 4

ROAST VEG
Preheat the oven to 200°C. Place the halved carrots, the halved baby tomatoes, the onion wedges, and the rinsed lentils on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes.
TOASTED PISTACHIOS
Place the chopped pistachios in a pot over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLUFFY QUINOA
Return the pot to medium heat. Add the rinsed quinoa and 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
ALL TOGETHER
In a salad bowl, add the raspberry vinegar, 40ml of olive oil, and mix to combine. Toss through the roasted veg, the diced cucumber, and the cooked quinoa.
TIME TO EAT
Plate up the loaded warm salad, top with a sprinkle of the toasted pistachios, and the dried pomegranate gems. Garnish with the chopped parsley. Get festive, Chef!