Day 24 of Salad a Day
Pomegranate and Quinoa
Just when you think you’ve got a mouthful of crunchy greens you bite down on something tart. Curiously you keep chewing trying to work out the refreshing flavour that is in contrast to all the other flavours in your mouth. That’s how I would describe pomegranate. It’s not something like an apple or a peach that you would just bite into. It’s more like a lemon that makes you pull a face.
I’ve shared this recipe with many people and it looks like there’s lots of ingredients – and there is, but the combinations are what makes it so unique.
The pomegranate is what puts most people off. It’s just seems so difficult to get those little seeds out of there. Here’s a trick. You need a wooden spoon and a bowl. I usually do it over a sink as it can splatter if you’re not careful. Slice the pomegranate in half around the middle. Gently try to spread the skin out from the inside, then turn the cut half upside down in your hand and place your hand over a bowl, so when the seeds get knocked out they fall into the bowl. To knock the seeds out, give the pomegranate a whack with a wooden spoon. Keep whacking and turning the pomegranate around until all the seeds are out.
Don’t forget to keep some cooked quinoa in the freezer so it’s ready for recipes like these. Here’s how to cook quinoa. I purchase a large quantity of quinoa to make it more economical, cook it up and freeze it so it’s always ready when I need it.Print
Pomegranate and Quinoa
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: Australian
- 400 grams cannelini beans (drained and rinsed)
- 1 cup quinoa (cooked)
- 1 bunch asparagus (chopped)
- 2 corn cobs (fresh)
- 1 cup snow peas (sliced on the diagonal)
- 1 pomegranate (seeds removed)
- 2 radish (finely sliced)
- 1 cup coriander leaves
- 1 cup mint leaves
- 1 cup parsley leaves
- 4 shallots (chopped)
- ½ cup walnuts (roasted)
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup pepitas
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons rapadura sugar (or coconut sugar or raw sugar)
- 1 orange (juiced and the zest of 1 lemon)
- Place the cannellini beans and cooled quinoa in a bowl.
- Steam the asparagus for 4 minutes so it is cooked but remains crunchy. Allow to cool slightly.
- Husk the corn, removing all the leaves and silk, cut the kernels from the cobs and place into a bowl.
- In a large bowl, combine corn kernels, snow peas, pomegranate, radish, herbs, shallots, walnuts and seeds together. Mix gently.
- Add the cannellini beans, quinoa and asparagus and stir gently until just combined.
- Put all of the dressing ingredients in a jar and shake until well combined.
- Serve on a large platter, with dressing.
This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.