Recipe: Quinoa with Avocado, Pomegranate and Pistachios

I have been intrigued for the longest time.  Some people in my instagram feed ( such as @cattylicious and@torihaschka) seem to be living on Quinoa and the pictures always look so appetising.  So I finally decided that it is about time to find out what all the fuss about Quinoa (pronounced kinwa) is about.  ’The mother grain’, as it was named by the Incas who cultivated quinoa already hundreds of years ago, originates in Southern America.

It’s another of these superfoods (yawwwwn, or maybe not?).  Uncooked, it looks pretty similar to couscous, just a bit rounder. But don’t be fooled, it is not a real cereal and has no relation to the likes of wheat or rice.  Rather, it is a ‘pseudocereal’, with the unlikely relatives beetroot and spinach.  Also, different from ‘real’ cereals, quinoa is a complete protein source, meaning that it contains all essential aminoacids, particularly lysine and isoleucine, that are missing from ‘real’ cereal.

Its health benefit doesn’t stop there.  In fact, quinoa is apparently so amazing, that the Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as “The International Year of the Quinoa.”  Well that seems a bit over the top, even if there is evidence that Quinoa has (1) anti-oxidative properties (2) is anti-inflammatory and is (3) rich in dietary fibres.  In addition it is gluten-free, so a good substitute for the growing numbers of people suffering from celiac disease.

Wash it before cooking and then use it basically the same way you would use rice or couscous.  I think it’s delicious, quite neutral in taste but of very pleasant consistency and if you think how healthy it is, it tastes even better!

I created this stunning salad, basically an amalgamation of the most healthy ingredients which tastes so fresh and delicious and gives you your 5 a day at the same time.  It’s a great starter, works as main, and when you make enough you can take it for work the next day.  Here we go:

Quinoa with Avocado, Pomegranate & Pistachios

Serves: 2 mains or 4 starters
Preparation/Cooking Time: 30 min but allow another 30-45 minutes for the quinoa to cool.

Ingredients:

For the Quinoa

• 1 cup of Quinoa (I use our coffee cups, measures about 150 g I guess)
• 2 medium-sized tomatoes
• 1/3 cucumber
• 2 spring onions
• 1 ripe avocado
• 1 ripe pomegranate
• a handful pistachios
• 1 sprig of coriander
• 1 sprig of mint
• optional:  firm tofu

For the Dressing:

• juice of 1 lime
• 2 tbsp of the pomegranate juice that comes out when you peel it
• 2 tbsp of olive oil
• optional: 1 tsp of za’tar
• chilli, salt, pepper to taste

Directions:

1. Cook quinoa according to instructions on the packet. Basically wash it first and then bring to boil with double amount (2 cups) of water and some salt. Simmer for about 20 minutes until water has evaporated and quinoa is soft but still has some bite to it.
2. While the quinoa is simmering away, cut the tomatoes in small squares (try to get rid off as much of the tomato water as possible as not to make the salad too watery) and do the same with the cucumber, the avocado and spring onions.
3. Deseed pomegranate, following this Ottolenghi tutorial, and keep some of the juice for the salad dressing.
4. Chop the herbs and put everything together in one bowl.
5. Chop the pistachios into chunks (not too small) and roast in pan until slightly browned. If you want to use tofu (doesn’t add very much to the flavour but makes the dish more substantial and gives you another source of protein), cut into slices and fry in little olive oil on both sides until crisp.
6. Mix the lime juice, the olive oil and the pomegranate juice for the dressing and add 1 tsp of za’tar as well as salt, pepper and dried chilli to taste.
7. When the quinoa is ready and has cooled down enough, put all the ingredients together, mix well and serve.

Written by Ute Johanna