I regularly ask my husband what he'd like for dinner because, while we like toasted cheese sandwiches, omelettes or easy grilled chicken, it's nice to make something different. This week, now that Hanukkah has ended and we've had our fill of oily foods (latkes, donuts), we plan on eating pretty healthy. The answer I was given when I asked what I should make for dinner this week was a number of random, odd food items but one of them was quinoa. That was exciting because I had bookmarked a recipe in the January 2012 edition of Bon Appétit, a hearty salad of quinoa, fennel and pomegranate by chef Ottolenghi and couldn't wait to try it!
This turned out to be a really delicious salad, with a few deviations from the original:
- One of the rare times I actually wanted to buy cilantro, I grabbed parsley by accident but it tasted fine as a substitute and I added some ground coriander.
- To make it a little heartier for dinner I added goat cheese (but feta would also work).
- My husband suggested pine nuts for crunch (so I will probably add that next time I make this).
- I used a milder chile.
Served with roasted cauliflower and garlic soup for starter and some steamed broccoli on the side, this salad was full of texture, colour and fresh flavours, a pleasure!