If there is one thing that healthy eating has taught me it’s to be open to trying new foods and ingredients. It’s only been recently that persimmons have become a part of my diet. I had never really given them a shot before and a few years ago I decided to try one out. Of course I absolutely loved them and now I get excited every winter when I see them start to make an appearance at my local farmers market. This quinoa salad highlights all the yumminess of the persimmons and also includes one of my other favorite fruits – pomegranates. The crisp, flavorful seeds of the pomegranate work so well with the other flavors of this salad that you’ll be wishing winter lasted a little longer.
Sarah
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 cup pomegranate seeds
- 1 persimmon, divided
- 1/4 cup finely chopped fresh chives
- 2-3 tbsp finely chopped fresh parsley
- 1/4-1/2 cup crumbled nondairy feta cheese or other feta cheese of your choice
- 1/4 cup pomegranate juice
- 3 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 clove garlic, minced
- sea salt and black pepper to taste
Preparation:
- Add the quinoa and vegetable broth to a small saucepan and place on high heat. Once the broth starts boiling, reduce heat to low, cover and let cook for 15 minutes.
- Remove the quinoa from the heat and fluff gently with a fork. Transfer the quinoa to a large mixing bowl and set aside.
- Cut the persimmon in half and diced one half. Add to the large mixing bowl and set the other half aside to use for the dressing.
- Add the pomegranate seeds, chives, parsley and feta to the bowl with the quinoa and persimmon and gently stir to combine.
- In a small blender add the remaining half of the persimmon, pomegranate juice, lemon juice, Dijon mustard, oil, garlic, salt and pepper. Blend together until smooth.
- Add the dressing to the salad and toss to combine. Depending on the size of your persimmon you may not need all of the dressing.
- Serve immediately or chill in the fridge until ready to serve.
Yield:
Makes 4 serving.
Notes:
Leftover salad can be stored in an airtight container in the fridge for up to 3 days.
