Tuesday, 16 July 2013

I made a half batch of this salad on Monday, and it's lasting me through this particular cold, dreary week. Recipe originally from Cookie and Kate.
I learnt that 'pomegranate seeds' are actually called 'arils'. And one step further, I learnt how to remove said 'arils' from the pomegranate using the water method. Big week for me!
  • 1 cup black or red quinoa, rinsed well in a mesh colander
  • 6 stalks of leafy organic celery, leaves picked and reserved, cut into a small dice
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon ground allspice
  • salt and pepper, to taste
  • loose 1/2 cup curly parsley, chopped
  • 2 pomegranates, arils carefully removed
  1. Pour the rinsed quinoa into a medium sized pot on the stove. Add two cups of water and bring the mixture to a boil.
  2. Cover and simmer for fifteen to twenty minutes, until the water is absorbed. In the meantime, chop your celery and parsley. Once it’s done, remove from heat and fluff the quinoa with a fork.
  3. Drain the quinoa and transfer to a mixing bowl. While it is still hot, mix in the celery, olive oil, vinegar, allspice and salt and pepper. Stir to combine, and leave it to cool completely, or close to it.
  4. Once cool, add the parsley, celery leaves and pomegranate arils. Taste and adjust seasonings if necessary (more vinegar or salt and pepper), then serve.


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My name is Cassie and I am a student currently on exchange in Manchester, UK from Canberra, Australia. This blog is a space for inspiration, the nicest things to me. Very, very amateur. Be kind.
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