Recipe: Appetizing Easy grains with mint, parsley and pomegranate - vegan

Easy grains with mint, parsley and pomegranate - vegan. 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!

This is a lower-oil version of Pesto, made with Hazel, Parsley and Mint giving it a unique vibrancy. This recipe is. ► Plant-Based (No Animal Products) ► Less Oil (Than standard pesto!) ► No Sugar ► Standard Ingredients (Nothing from Specialty Stores) ► Easy. If you are going for a certain ethnic flavor profile, there are combinations of herbs and spices that make it easy. You can cook Easy grains with mint, parsley and pomegranate - vegan using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Easy grains with mint, parsley and pomegranate - vegan

1. It's 100 g of giant couscous or maftoul.
2. Prepare 150-200 ml of vegan stock (check the packet of grains you’re using for their recommendation).
3. It's of Juice of half a lemon.
4. Prepare of Zest of half a lemon.
5. It's 1/3 cup of mint leaves, finely chopped.
6. It's 1/3 cup of parsley leaves, finely chopped.
7. You need Handful of pomegranate seeds.
8. You need Handful of pumpkin seeds.

Artichokes pair well with bay leaf, garlic, coriander, paprika and parsley. Make Asparagus and Carrot Indian Stir-Fry, Asparagus Potato Pizza and Kale Pesto, Vegan Mushroom and Asparagus. Vegan on the Go: Fast, Easy, Affordable - Anytime, Anywhere. The pomegranate seeds are combined exquisitely with chickpeas and an Indian-style mint and yogurt dressing.

Easy grains with mint, parsley and pomegranate - vegan instructions

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 😋.

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. Serve the rice with the yogurt. Pomegranate and Tangerine Spritzer with Mint.