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
Festive Warm Grain Salad
with dried pomegranate gems, pistachios & quinoa
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Festive Warm Grain Salad?
The preparation time for Festive Warm Grain Salad with dried pomegranate gems, pistachios & quinoa is between 20 and 35 minutes.
What is the total time required to make Festive Warm Grain Salad with dried pomegranate gems, pistachios & quinoa?
The total time required to make Festive Warm Grain Salad with dried pomegranate gems, pistachios & quinoa is between 35 and 50 minutes.
How many servings does Festive Warm Grain Salad provide?
4 servings
What are the main ingredients in Festive Warm Grain Salad?
Baby Carrots, Baby Tomatoes, Cucumber, Dried Pomegranate Gems, Fresh Parsley, Onion, Onions, Pistachio Nuts, Quinoa, Raspberry Vinegar, Tinned Lentils
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?
Baby Carrots, Baby Tomatoes, Cucumber, Dried Pomegranate Gems, Fresh Parsley, Onion, Onions, Pistachio Nuts, Quinoa, Raspberry Vinegar, Tinned Lentils
How many calories does Festive Warm Grain Salad have?
752 calories
How much fat content does Festive Warm Grain Salad have?
grams
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