There is something nice about a Sunday. Something quiet and still, something sleepy. I went for a long, Sunday drive this morning on my own, something I don’t often do. But I felt like exploring, and I needed to find some good apple trees to pilfer for the apple butter I plan to spend my afternoon making (a chair pulled next to the oven, a wooden spoon, a cup of tea, a book). I liked seeing people gathered at kitchen tables through warmly lit windows, I liked the smoke curling out of the chimneys, I liked the way the grass glowed in the cloudy November light. It left with me a feeling that only a Sunday can.
I came home to be snug at my own kitchen table, and ate a bowl of this delicious salad – a beautiful contrast of crisp vegetables, mint and tart pomegranate with the heartiness of quinoa – that I think I may be eating quite a lot more of this winter. Especially since I now have my first ever bottle of pomegranate molasses in the cupboard. Have you tried it? Amazing stuff that. I can’t believe it took me so long to try it.
Quinoa salad with cauliflower, pomegranate and mint
Adapted from a recipe in Casa Moro by Sam and Sam Clark.
Serves 4.
For the salad:
- 1 cup red or black quinoa
- 1/2 medium sized cauliflower, broken into tiny florets
- 1/2 fennel bulb, trimmed and finely chopped
- 6-7 radicchio leaves, finely chopped
- 1/4 cup walnuts, toasted and roughly chopped
- 1/4 cup finely chopped flat leaf parsley
- 1/8 cup finely chopped mint
- seeds of 1 pomegranate, all membranes removed
For the dressing:
- 1 smallish shallot, finely minced
- 1/4 cup pomegranate molasses
- 1/3 cup walnut oil (or other mild oil like sunflower or extra virgin olive oil)
- 1 teaspoon sea salt
- 1/2 teaspoon organic sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
Place the quinoa in a medium saucepan over moderate heat. Stir occasionally until fragrant and nutty, and then cover with 2 cups of water and a pinch of salt. Cover, let come to a boil, and then turn down to a gentle simmer until the water is absorbed and the quinoa is fluffy. Discard the water by dumping the quinoa into a large mesh strainer, and then rinse with cold water until cooled.
While the quinoa is cooking, whisk together the ingredients for your dressing in a small bowl.
Place the quinoa and remaining ingredients together in a large bowl. Add the dressing and toss well. Taste and add more salt, pepper or a trickle more pomegranate molasses if desired. Serve garnished with a few torn mint leaves over the top.
P.S. On a side note, my friend Iris of Blue Flag Medicinals and I are offering a Winter Herb Share (a box of handmade herbal goodies designed for winter wellness) for those of you who live in Vermont. For more information, send me an email at teacupbotanicals@gmail.com.
Fantastic looking salad, Will definitely need to try it out.
Thanks for the idea!
Hi Anna,
Hope you enjoy and thanks for commenting!
XOXO
D
Great looking salad. I adore pomegranate molasses – I always have at least one bottle in the kitchen. I like that combination of the molasses and walnut oil a lot.
Hi Phil,
It is divine, isn’t it? I think my cupboard will never be without a bottle henceforth. Thanks for your comment!
XOXO
D
I love the Moro cookbooks, too. Beautiful photos!
Hi Michelle,
Thanks so much for your comment.
I’ve just got Casa Moro for now, but you know the other two are on my Christmas list
XOXO
D
Dear Danielle,
What a delicious idea! I’ve never heard of pomegranate molasses, but you can be sure I’ll be looking for it.
We love quinoa, but I’ve forgotten to buy any lately, so I’ll have to get some of the, too!
Blessings to you,
Marqueta
Hi Marqueta,
It is the most delicious thing – dark and molassesy but tart and sweet too. I think it tastes like cherries and pomegranates fused together. I hope you enjoy the salad, and happy Thanksgiving to you!
D
Umm this looks delicious! I love quinoa, especially the texture, it has something very satisfying about it.
I have read about pomegranate molasses but never found any here. i wonder if they are more popular in the US than in the UK. I will have to do some more serious investigation as this dish definitely warrants it.
Lots of love and a very happy Thanksgiving to you my dearest xxxx
I had never even thought to look for it until I saw it frequently mentioned in Casa Moro as an ingredient. I guess it must of somehow ended up in my brain because I found myself looking for it at the store – and there it was in the ethnic food section! I hope you’ll be able to find some too
I’ve become addicted to it – adding it to my oatmeal, drizzling it on yogurt. My new favorite thing.
Thanks for your thanksgiving wishes – I almost went to wish you a happy one to but then I remembered that it’s not a holiday there. I hope you have a happy day nonetheless
D
Gorgeous. I have not yet tried pomegranate molasses. Now I have an excellent reason.
I will have to look for that molasses! If I can’t find it, I wonder about infusing my own!? I might try it as I would love to try this recipe just as you created it! I adore quinoa:)big hugs and much love xx
Somewhere I just saw a recipe for it! Now I can’t remember where… Maybe you could try googling it? I think it’s made from boiling down pomegranate juice until it starts to get really gooey and molasses like.
D
Here is a recipe I found Danielle! LOL! Not “real” molasses, but yet a term for thick syrup;D
http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe/index.html
xxxxx
Awesome! I think I might have to try making it myself too
XOXO
D