Herby Quinoa and Pomegranate Salad

I remember those afternoons when I would order freshly pressed pomegranate juice ubiquitous on the streets of Istanbul. The drink was rich in antioxidants and vitamins, so fresh, and unbelievably inexpensive; I never tired of more. The tight clusters of ruby jewels called arils nestled inside the fruit would release an impressive amount of juices once crushed - a fact that I testified the hard way having cracked open one by hand for the first time in my own kitchen.

Prized as they are where I live, I never really laid my hands on this exquisite fruit until I was recently gifted with two. Elated, my mind quickly raced for ideas to make the most out of these precious fruits. And should I have looked up the best ways to deseed a pomegranate, I might have averted spraying ruby stains up the walls, all across the kitchen floor, and into my eyes. And perhaps I could have excavated the fruit in a third of the time. But hey, as long as I enjoy the fruit of labor, who cares?

Rounding off the nuttiness of quinoa with homegrown herbs, salty olives, tart cranberries, toasted pine nuts, a hint of lemon and rich olive oil and - lastly - the sweet and crunchy "jewels in the crown"

Pomegranate seeds add vibrant color, crunch, a refreshing hint of sweetness, and a touch of festivity to just about anything. I came across Cookie+Kate's Mediterranean-inspired recipe and was instantly hooked. A healthy, light, but filling salad that you can enjoy as a main or a mezze side, this salad practically sings in your mouth with a symphony of contrasting flavors and textures. Substitute couscous for quinoa and leave out olives to suit your preference. If you crave for some creaminess and a savory tang, add feta or crumbled goat cheese. Experiment with different kinds of nuts; personally I find pine nuts a seamless match.

To prepare...
1/2 cup quinoa
2 tablespoons fresh pomegranate arils
2 tablespoons pine nuts, toasted
2 tablespoons dried cranberries
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
8 Kalamata olives, sliced
1 tablespoon fresh lemon juice
1 tablespoon olive oil

1. Rinse and place quinoa in a saucepan with 1 cup of water. Bring water to a boil, then lower heat to a simmer and let cook for 15 minutes, covered. Take pot off heat, leave covered for 5 additional minutes. Uncover the pot and fluff the quinoa with a fork, set aside.

2. While the quinoa is cooking, chop the herbs and toast the pine nuts either on stovetop or in an oven. Remove the nuts from heat as soon as they begin to brown, glisten, and turn fragrant. Meanwhile, prepare the dressing by whisking together the olive oil and lemon juice. Season with salt and pepper (optional).

3. Assembling the salad: Combine quinoa, the chopped parsley and mint, olives, cranberries, pine nuts, and pomegranate in a medium bowl and drizzle in the dressing. Toss to coat and season to taste, adding more olive oil if desired. Serve right away or make ahead and keep refrigerated for several days!
 
Adapted from Cookie+Kate's recipe on http://cookieandkate.com/2014/herbed-quinoa-and-pomegranate-salad/
[Any comments? Write to me! Check out my Facebook Fan Page and Instagram @alvinckl]

Watermelon Salad with Feta, Olives, and Fresh Mint

 

Probably my most surprising discovery this year, this watermelon salad melds together such interesting flavors and seemingly incongruous ingredients that are sure to raise a few eyebrows - that is, until you've tried a mouthful.

As temperatures rise over the course of summer, watermelons become a household staple, prized for their refreshing and thirst-quenching sugary flesh. In my fridge sit a half watermelon, a lemon, and a bunch of mint begging to be wed into a watermelon-mint cooler, but I thought, "why not make a salad for lunch?" A little bit of research swiftly confirms I have what it takes to make the most uncanny summer salad - all you need is a step out of your comfort zone and I assure you, as Nigella did to me, that you'll be delightfully surprised.

To prepare...

1. Very finely slice 1 small red onion. In a small bowl steep onion in the juice of 1 lemon. The lemon juice will bring out the transparent pinkness of the onion and cut the rasp. Fearing raw onion-breath? This will do it. Tried and true. Alternatively, use limes.

2. Cut watermelon into large bite-sized chunks and dice feta cheese. Place in a large shallow bowl. Roughly tear a handful of fresh parsley sprigs, add to the bowl along with a bunch of fresh mint, chopped.

3. Tip the now beautifully hued onions, along with the pinkish juices into the bowl. Add a drizzle of olive oil, a handful of olives (Kalamata or green - whichever you have, whole or sliced - I prefer whole), and very gently toss. 

4. Add a final touch of ground black pepper - and bam! Savour the mellow crunch and juiciness of watermelon with uplifting mint and parlsey, dancing in tango with the saltiness of olives and creamy feta and dressed by the tang and aroma of "pickled" red onions.

An astonishly simple salad that brings together flavors that will redefine your boundaries and transport you to Mediterranean sunshine...!

Adapted from Nigella's recipe as featured in Nigella Summer

[Any thoughts or comments? Please share with me! Go to my Facebook Fan Page "The Penthouse Kitchen" and LIKE!]

Sundried Tomato Hummus Spread

 

Hummus, one of those dishes I crave from time to time in between my sparse trips to the Middle East.

What makes hummus so addictive is its creaminess, its slight tang, the subtle hints of garlic and its sultry smokiness. Hummus not only pairs well with its classic companion, the pita bread, but also with breadsticks, pita chips, and as a spread on sandwiches and bagels. For a healthier, low-carb option, prepare some fresh celery and carrot sticks and you are set for a easy midday snack perfect for on-the-go. For me, I'd just dig in right away with a spoon.

The good news is, hummus is so simple to make at home. All you need is a food processor or blender; throw together a can of chickpeas, a couple tablespoons of tahini, several cloves of garlic (I like mine strong), salt and pepper, and some water to thin the mixture, and this delicious dip is ready in minutes. For more tang, juice half a lemon. Mix in sundried tomatoes and you will yield a beautiful, deeper hue with distinctive, savory flavors. Finish off with a drizzle of extra virgin olive oil and a dash of cayenne pepper.

You'll never go back to store-bought hummus again. 

[Any thoughts or comments? Please share with me!]