Recipe: California Quinoa Salad (with fennel, lentils and pomegranate seeds)

CALIFORNIA QUINOA SALAD

"There is a handful of produce that I associate with California - avocados, citrus, perfect strawberries, late summer figs. Of the less mainstream sort, things like plump pomegranates, persimmons, and fragrant fennel fill fall menus with their intriguing colors and textures. This is the easy-to-throw-together quinoa salad that works along with the rest of your dinner plans. The flavors are pretty neutral, good for appreciating the produce at its peak."



"If you can't find a persimmon, an apple or pear will work. The cheese here is up for discussion. I add goat cheese because it's my favorite, but something like a shaved Parmesan or crumbled feta will also work well. Toss the cheese in just before serving to preserve its texture.

This is my favorite sort of salad to keep on hand to pack for lunch; I just add some leftover grilled salmon, roasted tofu, or another protein to fill it out."

3/4 cup quinoa, uncooked
1 1/2 cups vegetable broth
1 small fennel bulb
1 Fuyu persimmon (or apple or pear)
3 green onions, white and green parts
1/2 cup pomegranate seeds
1/2 cup cooked lentils (preferably French green or black)
1/3 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1/2 cup (about 4 ounces) crumbled goat cheese (or feta or shaved Parmesan
1/2 cup toasted pistachios, coarsely chopped
Sea salt and freshly ground pepper

Rinse the quinoa in a fine mesh strainer. Put it in a pot with the broth. Bring it up to a boil, then down to a gentle simmer; cover and cook for 13 to 15 minutes. Fluff it with a fork, turn off the heat, leave the cover ajar, and allow it to cool completely.

Cut the fennel in half lengthwise and very thinly slice, using a mandoline if you have one. Do the same with the persimmon. Finely chop the green onions.

Collect everything in a large mixing bowl and add the pomegranate seeds, lentils, and cilantro. Add the oil, vinegar, and a few hearty pinches each of salt and pepper. Add the cooled quinoa, and toss everything to coat. Adjust seasoning to taste.

Top the salad with the chopped pistachios and crumbled goat cheese and serve.

Makes 4 servings
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: The Sprouted Kitchen Bowl + Spoon by Sara Forte, Photographs by Hugh Forte