Be Fruitful & Multiply
Quinoa Salad with Herbs, Feta and Pomegranate
Quinoa, the newly discovered darling of the grain world, was actually eaten by the ancient Incas. If only they’d had a line of communication open with the ancient Hebrews – no doubt pomegranates would have been added to the dish!
1 cup quinoa
2 cups chicken stock or water
1 cup baby peas
1/2 cup crumbled feta cheese (optional)
1/2 red onion, chopped
1/2 red bell pepper, diced
1/2 cup mixed chopped fresh basil, flat-leaf parsley, and cilantro leaves
2 tablespoons chopped fresh tarragon leaves
1/2 cup pomegranate seeds
1/4 cup pomegranate juice
1 tablespoon orange juice concentrate, thawed
1 tablespoon white wine vinegar (or apple cider vinegar)
2 teaspoons freshly squeezed lemon juice
1 tablespoon olive oil
Salt and freshly ground black pepper
Spread the quinoa out on a dish and pick out any pieces of grit. Rinse the grains thoroughly in a fine-mesh sieve and drain well.
In a saucepan over high heat, bring the stock to a boil, stir in the quinoa, and return to a boil. Decrease the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. The quinoa should be tender but not mushy. Remove from the heat and fluff up the quinoa with a fork. Transfer to a serving bowl and let cool.
While the quinoa is cooking, cook and cool the peas. Place the peas and enough water to cover them in a saucepan. Bring the water to a boil, then decrease the heat to low and simmer for about 5 minutes. Remove from the heat to cool.
Add the cooled peas, feta, onion, bell pepper, mixed herbs, tarragon, and pomegranate seeds to the cooled quinoa. Toss to mix well.
In a small bowl, whisk together the pomegranate juice, orange juice concentrate, vinegar, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside.
Just before serving, whisk the dressing again, pour over the salad, and toss.
Chicken in Root Vegetable, Pomegranate and Dried Fruit Sauce (Serves 6 to 8)
Preheat the oven to 400°F
¼ cup pomegranate syrup (see below)
2 tbsp olive oil
2 tbsp HP brand brown sauce (optional)
6 cloves garlic, crushed
½ tsp red pepper flakes
12 chicken thighs, drumsticks, and/or breasts
2 tbsp olive oil
4 cloves garlic, crushed
1 yellow onion, chopped
6 shallots, peeled
1 carrot, peeled and cubed
1 celery root, peeled and cubed
¾ dried apricots
½ cup golden raisings
salt and freshly ground black pepper
½ cup water
grated zest of 1 lemon
1 1/3 cup pomegranate syrup (below)
2 tbsp chopped fresh basil leaves
1 tsp chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley leaves, for garnish
½ cup pomegranate seeds, for garnish
Combine the pomegranate syrup, olive oil, brown sauce (optional), garlic, and red pepper flakes in a large bowl. Drench the chicken pieces in the mixture, turning until well coated. Transfer the chicken to a roasting pan and bake for 30 minutes. Decrease temperature to 350°F and bake for 10 minutes longer.
To make the sauce, heat the olive oil in a skillet over medium heat. Add the garlic, onion, shallots, carrot and celery root and sauté for 8 to 10 minutes, or until the mixture starts to brown. Stir in the apricots and raisins, season to taste with salt and black pepper, and cook for 5 minutes longer. Add the water, lemon zest, pomegranate syrup, basil, and thyme. Stir while brining to a boil, then decrease the heat to low and cook for 30 minutes longer, or until all the vegetables have softened.
Arrange the baked chicken pieces on a serving platter. Pour the sauce over the chicken and sprinkle with the parsley and pomegranate seeds.
4 cups pomegranate juice
Makes about 2 cups
When making pomegranate syrup, you can use freshly squeezed or store-bought pomegranate juice (buy only pure juice, without sugar or flavorings added). You will need a large amount to start with; try it with 4 cups as there is a lot of evaporation in the cooking process. Depending on how thick you like your syrup, 4 cups of juice will reduce to yield about 2 cups of syrup.
Pour the juice into a saucepan or skillet and bring to a steady boil over high heat. Decrease the heat to maintain a steady, low bubbling, and cook, stirring occasionally with a wooden spoon. After about 20 to 30 minutes the juice will have reduced to about one-half and will start to thicken.
To test consistency, dip a spoon in the syrup—if it comes out relatively clean, continue cooking. If the spoon is coated and the syrup takes its time about sliding off, you've done it! Another method is to drop a spoonful of the syrup on a chilled plate and wait a few minutes (or place the plate of syrup in the refrigerator to hasten the process). If the syrup moves slowly around the plate, that's it—remove the pan from the heat and let cool completely. If it is still runny, continue cooking but pay close attention at this point. If you want very thick syrup, continue cooking and then remove from the heat when the syrup reaches the desired consistency or even a little before—it will thicken as it cools.
Pour the cooled syrup into a jar and close tightly. It will keep in the refrigerator for 6 months.