Pomegranate, Quinoa and Black Rice Salad

IMG_2631I really love pomegranates.

What other fruit comes with its own little yellow party hat?

This salad has become part of the staple rotation at home. It’s no-fuss and super-easy (a bit like the rest of us in the house really), but looks gorgeous on the table when friends pop round and never fails to produce a “can you send me the recipe?”. Because of the quínoa, it’s a more robust salad and it keeps better than your regular sad mess of wilted rocket. I can make a double batch and eat it for days on end without getting bored or having to feel guilty about it. Give it a try with some citrusy fish or simply enjoy on its own.

Make a meal of it:
Serves 3.
1 1/2 c. uncooked grain of choice. I use a mix of black rice and quínoa, but anything goes!
1 pomegranate
3 sprigs fresh mint
1-2 tbsp capers
100g soft cheese (danish feta; labne; goat’s cheese)
1/2 red onion, diced
Squeeze of lemon juice
Generous drizzle of balsamic vinegar

1. Cook grains and allow to cool.
2. Stand around appreciating the little pomegranate-themed still life you set up on the bench (come on, I know you did). Then rip it to shreds and panic about the red juice stains you’ve got all over yourself and the kitchen. Pomegranate tip: separate the seeds in a bowl of water to prevent juice getting all over the place.
3. Proceed to make salad. Do I really have to explain it?

IMG_2480

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