Hello all– One more recipe left from our Christmas table that I wanted to share. I haven’t used pomegranate seeds before– I’m afraid I was too lazy to cut open a pomegranate and extract all those seeds. But now that you can buy little packets of seeds from Trader Joe’s I think they’ll be a regular in my kitchen.
This bright salad is crunchy and fresh and slightly sweet– using an old favorite coleslaw dressing. If you want to be a little healthier this January, you can cut back the sugar or I’m planning to try it again with a simple oil and tarragon vinegar dressing. Any way you make it, I think you’ll enjoy it like we did.
BROCCOLI QUINOA SALAD
3 small heads of broccoli
1 cup white quinoa
1/2 cup coarsely chopped hazelnuts
1/4 cup pommegranet seeds
1/2 cup mayonnaise
1/3 cup sugar
1/2 tsp. salt
1/8 tsp. freshly ground pepper
2 tab. tarragon vinegar
Mix the dressing ingredients together in a large bowl. Set aside.
Cook the broccoli in salted water until crisp tender, about 1 minutes. Drain and set aside to cool.
Cook the 1 cup quinoa according the the package directions, about 12 minutes. Drain if there is extra water in the pan. Fluff with a fork and let it cool.
Then mix together the broccoli quinoa, and dressing. Set in the fridge a few minutes to chill. Stir in the hazelnuts and pomegranate seeds just before setting it on the table.