If you enjoy the taste of grains, this dish has an abundance of them.
There is millet, quinoa, black rice and basmati too. The wonderful
assortment of other ingredients are basil, arugula, sweet onions and dried cranberries
with a garnish of pine nuts and chopped almonds.
Each forkful is like the bits and bites commercial, where you just never know
what you will end up with. No bite will contain the same type of grain. The light
dressing consists of lemon juice with a hint of garlic and parmesan combining the
grains and vegetable components.
5 1/2 T olive oil
2/3 c quinoa
6 T coarsely chopped almonds
7 T pine nuts
2 sweet onions, thin slices
2/3 c chopped basil
2 c arugula
2/3 c dried cranberries
1/4 c lemon juice + zest
2 minced garlic cloves
1. Cook the rices in separate pots. Drain and set them aside.
2. Toast the almonds and pine nuts if you prefer.
3. In a bowl, mix the lemon juice, zest and garlic together.
4.. In a large bowl, toss the rices, sliced onions, basil, dried cranberries and
arugula with the dressing.
5. Garnish with the almonds and pine nuts.
Adapted from seriouseats.com