……………………………………………………. Baking our mark

Quinoa with Apples, Pomegranates & Scallions January 10, 2011

Filed under: Dinner,Side dish,Vegan,Vegetarian — krandle @ 8:03 pm
Tags: , , , , , ,

The Bon Appetit cleanse menu triumphs again! I think this quinoa is going to be at the top of my list of recipes tried during this period. B.A.’s suggested side dishes – an interestingly fruity quinoa and some other veggies – complemented pork well. Pork chops were on sale, so I opted for those instead of the roast, but I cooked them in olive oil instead of butter, so we’ll pretend those are healthy.

Quinoa with Apples, Pomegranates & Scallions from Sara Dickerman’s recipe

Note: This serves 8….and I mean 8 (I’ve got enough that I’m going to eat leftovers for breakfast)

2 cups quinoa [I used 1 cup cooked quinoa, 1 cup cooked rice, just to cut the cost of the quinoa – you can’t tell in the final dish]
Seeds from 1 pomegranate
4 to 5 scallions, chopped
2 tart apples, diced
Juice from 1 lemon
Salt to taste
Freshly cracked black pepper
3 tablespoons Dijon vinaigrette (recipe follows)

1 teaspoon shallot, minced
1/2 teaspoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper to taste

Combine quinoa with 4 cups of salted water. [If you’re not trying for vegetarian, cook this in chicken broth to make the whole dish a little more flavorful. Otherwise, be sure to salt the water very, very well.] Bring to a boil, reduce heat to a simmer, cover and cook for about 20 minutes.  Fluff with a fork, remove from heat and allow to cool for 5 minutes.

Toss cooled quinoa with pomegranate seeds, scallions and diced apple.  Season with lemon juice. [You may need to add more salt.]

For the vinaigrette, whisk together shallots, mustard and vinegar.  Slowly and continuously, whisk in olive oil.  Season with salt and pepper.  Drizzle dressing over quinoa and mix well.

And the failure recipe of the night was Vegetables à la Grecque from Heart of the Artichoke

I’m a pretty simple gal when it comes to vegetables: if they’re raw, steam them; if they’re frozen, steam them. So, trying recipes involving spicing and cooking vegetables in a new way is rather new for me. Not sure if these came out correctly, but they are BORING. Don’t bother.


One Response to “Quinoa with Apples, Pomegranates & Scallions”

  1. […] they’re also nice in the fall and winter, as evidenced by our fall vegetable quinoa hash and pomegranate quinoa dish. Basically, we eat them year-round. I just happened to make a summery […]

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