recipe: quinoa salad with pistachio, pomegranate, and mint
this mediterranean salad makes good use of seasonally-available pomegranate and festive pistachio. throw in some mint (i paid the extra $1.25 at the supermarket for the fresh kind and was not disappointed!) and you have a real blockbuster dish. for extra sustenance, i add organic canned chickpeas, which pair perfectly with the royal quinoa.
1 pomegranate, de-seeded
1 cup of cooked quinoa (1/2 cup dry quinoa, 1-1 1/4 cup water, boil for full 10 minutes, remove from heat and leave it covered for 10-20 minutes until the quinoa becomes plump)
1/2 can of organic chickpeas (organic chickpeas are softer and plumper than conventional)
sprigs of fresh mint, chopped
1/4 cup of salted shelled pistachios (if you can't find salted, then add kosher salt to end recipe)
fresh lemon and olive oil, to taste
combine quinoa, pistachio, chickpeas and mint in bowl. dress with olive oil and lemon. serve with pomegranate seeds spooned on top. easy dish with standout ingredients and textures -- the mint is really what pulls it all together.
you could serve this at any fancy holiday party. spread the gift of good health!