Pomegranate, Almond and Feta Salad

I picked up a new cookbook the other night, Quinoa 365: The Everyday Superfood. I was pretty impressed by the diversity of recipes using quinoa, or quinoa flour. Quinoa is hailed as a superfood, the description for the book explains why: "One of the world`s healthiest foods, quinoa contains a perfect balance of all eight essential amino acids, and is a great source of protein, making it an increasingly popular food choice for those looking to incorporate `superfoods` into their everyday diets. Gluten-free, wheat-free, and nutrient-packed, quinoa is ideal for those who are health-conscious, vegetarian, and/or physically active, as well as for those with gluten intolerance, wheat allergies, and other digestive disorders. But that`s not all: You can eat quinoa guiltlessly knowing it`s free of cholesterol and trans fats. In Quinoa 365 sisters Patricia Green and Carolyn Hemming show you how to use this miraculous superfood in all your favourite dishes."

Clearly it is awesome for you. The first recipe I made from the book was for a pomegranate, almond and feta salad. I can't get enough of it, I have ate it at four meals in the past two days. This salad is so good, it comes close to changing my mind about salad as a meal.

(also click "read more" to see a super cute picture)

Pomegranate, Almond and Feta Salad
from Quinoa 365: The Everyday Superfood
Serves 4 as a small meal or 6 as a side salad.
(Gluten-Free Vegetarian)

Ingredients:

1/2 cup (125 mL) water
1/4 cup (60 mL) black quinoa
1/2 cup (125 mL) sliced almonds
4 cups (1 L) baby spinach leaves
3/4 cup (185 mL) crumbled light feta
1/4 cup (60 mL) sliced red onion
1 pomegranate, seeded
3 Tbsp (45 mL) red wine vinegar
3 Tbsp (45 mL) olive oil
4 tsp (20 mL) honey
1 tsp (5 mL) Dijon mustard
Salt and pepper to taste

Directions:
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 350°F (180°C). Spread the almonds over a baking sheet and toast in the oven for about 5 to 7 minutes until they are fragrant and lightly browned.

Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.

Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.

I used yellow/gold/white quinoa, because I couldn't find black quinoa. I also used packaged pomegranate seeds, which happen to be my new favorite product. This salad is so good. I cannot even put into words how much I love it.

And, as promised, a super cute picture of Brooklyn. This is what I usually see at dinner: