Pomegranates: a pain in the you know what to open but worth every minute once you get to the jewels.
Sweet, juicy, fantastic. I get slightly giddy every time I see them in the market this time of year.
Besides being delicious, they are just so beautiful.
I was first introduced to the fruit back in middle school, when weekends meant sleepovers at my friend Kayva’s house, full of late-night gossiping, Bollywood movies, and pomegranates. I had never seen a pomegranate before but was hooked the moment I tasted the seeds. Never mind that I would come home covered in pomegranate juice, lips and fingers stained as well. While I haven’t seen Kavya in over 15 years, I still think of our sleepovers whenever I buy a pomegranate.
This quinoa is the perfect blend of juicy, sweet & salty. I like to called it Christmas Quinoa, a beautiful blend of red, green, and white. Like most of my grain salad combos, this one stays fresh in the fridge for days. Great for packed lunches or a side dish for the Holidays.
- 1 medium cucumber, peeled, seeded and diced
- 1 green or red pepper, finely diced
- 1 cup uncooked quinoa
- 1/2 cup pomegranate arils
- 1/2 cup feta, optional (tofu feta or omit for vegan option)
- 1/2 cup toasted slivered almonds or pine nuts
- 2 tbsp. chopped mint
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil
- pinch salt/pepper
- 1 garlic clove, minced
- Cook quinoa according to directions.
- Let cool completely. I like to cook my quinoa on the stove, keep covered and remove from heat. Let sit for an hour until completely cooled, fork to fluff the quinoa kernels.
- In a large bowl, combine cucumber, pepper, pomegranate arils, feta (if using), toasted nuts, and mint.
- Whisk together the minced garlic clove, lemon, olive oil and pinch salt/pepper.
- Toss to combine.
- I love this at room temperature but feel free to pop in the fridge for an hour or two.