It’s time to infuse some jolly Christmas spirit into your cooking! Tender roasted baby carrots and juicy tomatoes are combined with earthy lentils, all coated in an aromatic pomegranate dressing. 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
- Pistachio Nuts
- Pomegranate Dressing
- Red Onion
- Red Onions
- Tinned Lentils
- White Quinoa
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 pomegranate dressing, 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
Red Onion - 1
Tinned Lentils - 120g
Pistachio Nuts - 10g
White Quinoa - 75ml
Pomegranate Dressing - 10ml
Cucumber - 50g
Dried Pomegranate Gems - 10g
Fresh Parsley - 4g
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 pomegranate dressing, 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
Red Onion - 1
Tinned Lentils - 240g
Pistachio Nuts - 20g
White Quinoa - 150ml
Pomegranate Dressing - 20ml
Cucumber - 100g
Dried Pomegranate Gems - 20g
Fresh Parsley - 8g
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 pomegranate dressing, 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
Red Onions - 2
Tinned Lentils - 360g
Pistachio Nuts - 30g
White Quinoa - 225ml
Pomegranate Dressing - 30ml
Cucumber - 150g
Dried Pomegranate Gems - 30g
Fresh Parsley - 12g
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 pomegranate dressing, 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!
Baby Carrots - 480g
Baby Tomatoes - 320g
Red Onions - 2
Tinned Lentils - 480g
Pistachio Nuts - 40g
White Quinoa - 300ml
Pomegranate Dressing - 40ml
Cucumber - 200g
Dried Pomegranate Gems - 40g
Fresh Parsley - 15g
Woolies Products in this dish
