At this time of year, Pomegranates are cheap and delicious. Somewhat fiddly to say the least and responsible for many irreparably stained shirts but well worth the effort and super healthy to boot. Citrus fruits are appearing on the fruit stalls too and, whilst less exciting than the exotic summer fruits, they’ll certainly provide variety and vitamin C through the winter.
I came home the other day with lots of cheap and tasty fruit including the first Pomelos that I had encountered this season. These are a favourite for the whole family but do require some effort to remove the fruit from the tough internal membranes. I figured that the two would go together in a light salad and initally thought of couscous or burgul as a base. Whilst I’m sure that either of these would also work very well, I then remembered the largely unused bag of quinoa in the store cupboard and decided to give that a shot instead.
Quinoa has become exceedingly popular in the last few years; easy to prepare, packed with nutrients and for those who care about these things, a grain like food that can be used on Passover.
All told a super-healthy salad in the making with lots of healthy bits and pieces thrown in.
1 cup of Quinoa
plenty of boiling water
One large pomegranate
handfull of herbs – I went with some mint but basil would also be excellent and cilantro or parsley would also be great – a mixture of the above would work too.
Juice of 1 lime
Extra virgin olive oil
nuts for garnish and crunch – pine-nuts, flaked almonds, sunflower seeds or a mixture
De-seed the Pomegranate – I find the easiest way to do this is to quarter it and then hold it under water in a big bowl and remove the seeds to avoid splashing yourself with juice.
Peel the Pomelo, remove the flesh from the membranes and break it up.
Cook the Quinoa in plenty of boiling water – 10 minutes should do the trick but see instructions on the package. Leave to cool.
Chop the herbs.
Toast your nuts if using – put them into a dry pan for a couple of minutes and keep them moving over a medium heat to brown them – this ups the flavour and texture.
Mix together everything other than the nuts, together with the lime juice and Olive oil.
Toss the nuts in just before serving