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| Pomegrante Quinoa Salad |
Pomegrante Quinoa Salad
1 cup Pomegrante arils
1 cup quinoa
1/2 cup chopped Fresh cilantro
3/4 cup chopped Fresh parsley
1 cup peeled and diced English cucumber
3/4 cup Toasted pine nuts or walnuts
1 large clove Fresh garlic
1/2 cup Fresh red pepper
Salt
Pepper
1/4 cup Olive oil
1/4 cup Lemon juice
Toast the quinoa in a dry pan till it crackles and slightly changes colour. Then cook for 15-20 minutes in 2 cups boiling water. Once the quinoa comes to a boil, reduce to simmer. Cool and fluff once cooked. Add to other ingredients when room temperature. Toast the nuts in a dry pan till coloured. Toss all the ingredients gently in olive oil and lemon juice.
My favourite salad ingredients, for my favourite salad!!!! It is a very festive salad. The pomegrante arils look like red Christmas lights! They add a sweet, tart crunch to the salad.
I photographed this salad before I added the cooked quinoa, just because I love the look of the pomegrante arils. There is so much garlic chopped into this salad it has a pleasing bite to the palate.
This salad is not for the faint of heart, because the cook must be patient about selecting only the best quality pomegrante arils, taking the time to discard any that might be damaged. As well, the cilantro and parsley must be very fresh.
Have no fear though, for this salad is superb. I got the recipe from a yoga friend. It makes a great statement at a holiday pot luck dinner.
Enjoy:)
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