A Recipe to Bring Your Quinoa Game to the Next Level
In Nourish: Mind, Body & Soul ($22; amazon.com), three tastemakers and friends—self-taught cook Amber Rose, actor Sadie Frost, and personal-slash-lifestyle trainer Holly Davidson—share their happy, healthy lifestyle tips and tricks. Especially intriguing are the vibrant and nutritious “superfoods” recipes, like the Spiced Chocolate and Sweet Potato Brownies and Parnsips with Parmesan Hash. The dish that really stood out to us? Quinoa with a Rainbow of Jewels—everyone’s favorite grain dotted with pomegranate seeds, red onions, squash, and more colorful goodness. Whip up a big batch Sunday night and set aside portions for easy weekday lunches.
Quinoa with a Rainbow of Jewels
3 small red onions
Good olive oil
Seas salt and freshly ground black pepper
1/2 butternut squash, peeled and cut into ½ inch squares
3 3/4 - 4 cups cooked quinoa at room temperature
Seeds from 1 pomegranate
10 1/4 cups parsley, finely chopped
3/4 cup mint, leaves picked and finely chopped
Juice of 1 lemon
A few fronds of dill, leaves picked, for garnish
Rose petals, washed (must be unsprayed; optional)
1. Preheat the oven to 350°F. Cut the onions in half from top to bottom then peel them, leaving the base intact (you may want to trim off the top though). Cut each half into three wedges – the base will hold the slices together. Put them on a small baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Transfer the pan to the oven.
2. Do the same with the squash on a second baking sheet. Keep an eye on them both: after about 15-20 minutes, the red onion should be tender and a little caramelized around the edges. As soon as it’s ready, remove the pain. The squash will need another 10-15 minutes before it’s tender and a little colored at the edges.
3. When both vegetables are cooked, put the quinoa in a big serving bowl. Lay the squash and red onion on top, scatter with two-thirds of the pomegranate seeds, the parsley, mint, and the lemon juice. Drizzle with a generous amount of olive oil. Sprinkle in a good few pinches of sea salt and a few twists of pepper. Using two big spoons, gently toss to mix.
4. Serve sprinkled with the remaining pomegranate seeds, the dill leaves, and rose petals.