Ingredients
Scale
- 1 cup quinoa
- 1 cup brown rice
- 3 3/4 cups water
- 1 1/2 tsp. kosher salt, divided
- 3/4 cup pignoli (pine nuts), toasted
- 1 cup pomegranate seeds
- 2 cups curly-leaf parsley, chopped
- 1/3 cup olive oil
- 2 Tbsp. balsamic vinegar
- Juice from a lemon
- 1/2 tsp. freshly ground black pepper
Instructions
- Preheat oven to 400 F.
- Place quinoa, rice, water and 1 tsp. salt into a heavy bottomed medium sauce pan.
- Heat to boil then cover tightly and lower heat to Low.
- Simmer until tender but toothsome, 35 – 40 minutes.
- Turn off heat; let stand covered for 10 minutes.
- In the meantime, toast pignoli on a baking sheet for 4 minutes in the oven. Remove and set aside.
- Put quinoa, rice, pignoli, pomegranate and parsley in a medium bowl.
- Add the olive oil, balsamic, lemon juice, 1/2 tsp. salt and pepper.
- Toss and serve warm.