Pomegranate Almond Quinoa

“This is a magic fruit,
so when you split it open, be prepared
for the jewels of the world to tumble out,
more precious than garnets,
more lustrous than rubies,
lit as if from inside.
Each jewel contains a living seed.
Separate one crystal.
Hold it up to catch the light.
Inside is a whole universe.”- How to Cut a Pomegranate by Imtiaz Dharker

Pomegranate’s tart, floral taste is a wonderful companion to sweet dried figs and the earthiness of almonds and quinoa.

Recipe

Ingredients

• 1 cup Quinoa (dry)

• 2 cups Water

• 1/4 teaspoon Salt

• 1 tablespoon Coconut Oil

• 3 Dried Figs (40-50 grams)

• 50 grams Sliced Almonds

• 150 grams Pomegranate Seeds

Directions

Makes 4 Servings

1. Place the quinoa in a fine mesh sieve and rinse it with water for 30 seconds and drain.

2. Cut dried figs into small bite sized pieces and set aside.

3. Add coconut oil to a pot over medium-high heat.

4. Once the pot is hot enough add the quinoa and stir until it begins to toast.

5. When the quinoa turns to a light brown color, add 2 cups of water to the pot. Bring to a boil.

6. Add the dried figs to the pot.

7. Reduce the heat to low and cover the mixture. Simmer for 15 minutes, stirring every 5 minutes.

8. Let the quinoa cool at room tempurature covered for 5 minutes.

9. Once the quinoa is cooled, fluff it with a fork. Salt to taste.

10. Gently fold the pomegranate seeds and sliced almonds into the quinoa carefully to not break the pomegranate seeds.