We had company over tonight, so my mother prepared a wonderful feast, complete with a decadent green salad, roasted lemon chicken, curried cauliflower (curry powder and a pinch of salt mixed into oil before coated and roasted), and pumpkin pie. I improvised a simple quinoa salad to complement the meal.
UPDATE 1/16/15: Didn’t have lemon or dill, so instead, mixed in the juice of one orange, a teaspoon of apple cider vinegar, lots of parsley, and salted “pepitas” (pumpkin seeds). Took a good while to get the balance right — never underestimate the power of a lemon! Grated in the last bit of red cabbage leftover from Christmas as well. Gotta love how long cabbage and pomegranate keep, and did ultimately turn out delicious as well!
Pomegranate Lemon Quinoa
2 cups cooked quinoa (1 cup dry)
1 carrot, grated
A two-inch cube of feta, crumbled (optional)
2 wedges lemon
Salt and pepper, to taste
Prepare quinoa and carrot and mix together in a large bowl. Stir in feta, pomegranate seeds, and dill, then squeeze lemons over the salad and season to taste. Yum!