Prep : 10 Minutes
Cook : 12-14 Minutes
Serves : 2
- 50g quinoa
- 50g buckwheat
- 50g quick cook farro dicocco
- 750ml vegetable stock
- 2 tomatoes, diced
- 120g cucumber, diced
- 100g pomegranate seeds
- 1 pot mint, leaves roughly torn
- 3 tbsp natural yogurt
This grain salad recipe makes the perfect side salad or to have on the table at any summer BBQ. Our minted grain salad is one to remember!
If you prefer to go for something light and refreshing as apposed to something heavier, this salad also makes a brilliant lunch to have at home or take to work. It's quick, easy and perfect to prepare in advance too.
Step by step instructions:
- Cook the grains in the stock for 12-15 minutes until tender, drain well and cool.
- Mix in the tomatoes, cucumber, pomegranate seeds and mint and season.
- Place on a serving platter and drizzle over the yogurt.
Great served with toasted pitta bread. Couscous and bulgar wheat work just as well as the mixed grains.
Enjoy your grain salad!
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