This is the first quinoa I made for DVF. I remember being nervous about cooking for her, but she loved it—she has a wonderful appreciation for bold, vibrant food.
Reprinted from Fresh Happy Tasty by Jane Coxwell. Copyright © 2013. Published by William Morrow Cookbooks.
|1 cup uncooked quinoa||1/2 cup macadamia nuts, toasted|
|1/2 small red onion, finely chopped||2 cups sliced almonds, toasted|
|1 clove garlic, minced||1/2 cup hazelnuts, toasted|
|1 teaspoon extra virgin olive oil||1 1/2 cups pomegranate seeds|
|1 1/2 tablespoons Hummus||1 handful fresh dill, roughly chopped (no big stems)|
|Maldon or other flaky salt||1 handful fresh flat-leaf parsley leaves, roughly chopped|
|Freshly ground black pepper||1 small handful fresh mint leaves, roughly chopped|
|Juice of 1 to 2 lemons|
Prepare the quinoa according to the package directions.
While the quinoa is cooking, combine the onion, garlic, olive oil, and hummus in a large glass bowl.
Drain the quinoa and put it back in the pot. Stir it over low heat for a couple of minutes to steam off some of the excess water.
Add the quinoa to the glass bowl, season with salt and pepper, and add the lemon juice.
Loosely cover the mixture and let it sit until it comes to room temperature. If you are not serving immediately, refrigerate and bring to room temperature before serving.
When you’re ready to serve, mix the nuts, pomegranate seeds, and herbs, with the quinoa and toss with your hands. Check the seasoning. Remember, when food sits for awhile, especially in the fridge, the cold tones down the seasoning, so add a bit more lemon, salt, or pepper if you need to.
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