Depending on where you are in the world, pomegranate season is either almost over, or just beginning. Either way, it's the perfect time to take advantage of the lowest prices and best flavors this exotic fruit has to offer. Paired with nutty Toasted Quinoa and fresh mint leaves it's a beautiful side dish or lunch that won't take all day to make.
- 1/2 cup Toasted Quinoa
- 1 cup water
- the seeds from one pomegranate
- 1 bunch mint, stemmed and chopped
- 1/2 cup tahini, thinned with water
- 1 Tbs olive oil
- juice from 1/2 a lemon
- pinch sea salt
- 1/3 cup walnuts
Prepare quinoa as directed on package and set aside to cool while prepping other ingredients. To the Toasted Quinoa, add tahini, olive oil, lemon juice, sea salt, pomegranate seeds, walnuts and mint. Gently mix, then serve.