Kashi, Mint, and Almond Salad
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- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 4
Ingredients
- 4 tablespoons extra-virgin olive oil, plus additional for drizzling
- 1 small onion, finely chopped
- Coarse salt and freshly ground black pepper
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1 cup uncooked Kashi 7 Whole Grain Pilaf
- 2 bay leaves
- 3 tablespoons fresh lemon juice
- 8 cherry tomatoes, quartered
- 5 tablespoons sliced natural almonds
- 1/4 cup chopped fresh mint
- 1/4 cup chopped parsley
- 4 large romaine leaves
Directions
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In a large saucepan, heat 2 tablespoons oil over medium heat. Add onion and season with salt and pepper. Cook until tender and lightly browned, stirring occasionally, about 5 minutes. Add cumin and garlic and cook until fragrant, about 1 minute.
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Add Kashi, 2 cups water, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat to a bare simmer, cover, and cook until Kashi is tender, about 40 minutes (check occasionally to make sure Kashi isn't sticking; add water if needed). Transfer to bowl; remove and discard bay leaves. Add lemon juice and remaining oil and cool to room temperature, about 20 minutes.
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Taste and adjust seasonings if necessary. Add tomatoes, 4 tablespoons almonds, mint, and parsley. Toss well.
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Place a romaine leaf on each of four plates. Spoon mixture into center of the leaves. Drizzle with oil and sprinkle with remaining tablespoon of almonds.
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