Quinoa & Pomegranate Salad
  • ¼ brown rice {NOT quick cooking!}
  • ¼ cup wild rice
  • 1 cup quinoa
  • ¾ cup chopped walnuts
  • 1- 1¼ cups pomegranate berries {see note above}
  • ⅛ cup olive oil
  • juice of 1 lemon
  • a handful of fresh chopped parsley
  • salt & pepper to taste
  1. Get a big pot of water boiling. Add the brown rice and wild rice. Cook for about 18 minutes.
  2. Add in the quinoa and cook for another 15-16 minutes until everything is tender.
  3. Drain and rinse under cold water to cool completely. Allow all the water the drain off.
  4. In a small dry pan, lightly toast the walnuts.
  5. In a large bowl whisk together the olive oil, lemon juice, parsley, salt and pepper. Stir in the quinoa and rice mixture, walnuts and pomegranate.
  6. Taste and season with salt and pepper as needed.
  7. This salad tastes better if you let all the flavors marry in the fridge for a couple of hours before serving.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2015/12/quinoa-pomegranate-salad/