This is my re-creation of a dish I recently enjoyed at the Yarra Glen Hotel. It was a great fresh side dish and I was keen to eat it again. However I'm trying something at little different today in terms of how I present the recipe.
I don't know about you, but sometimes I like to read recipes straight up, give me one or two great photos and then I'm keen to scan straight to the ingredient list and instructions.
Other times I like to linger over the story and the process photos and get a visual feel for the recipe.
Today I'm trying to cater to both moods. The embedded photo story below is a visual telling of the recipe. I'm going to try to use this when the recipe I'm making is pretty or I can tell a story with it or probably more correctly when I have the time and inclination to take a stack of photos as I make a recipe!
I'll also use it when I want to share more photos of something that may not interest a lot of people such as photos of the boys or our holidays but I still want to post them anyway.
And if lots of photos are not your go, you still have the option of a couple of photos and skipping straight to the business end!
Either way, I hope you enjoy this fresh and zesty salad.
Hazelnut and Pomegranate Quinoa Salad
- 1 cup tri-coloured quinoa
- 1 /2 cup hazelnuts
- 1/2 pomegranate
- handful mixed herbs (mint, parsley)
- 1 tbsp olive oil
- juice of one lemon juice (or white wine vinegar)
- 1 tbsp honey (optional)
- to taste, salt and pepper
- Add 2 cups of water to 1 cup of quinoa in saucepan. Bring to the boil, cover and reduce to a simmer and cook for a further 12-15 minutes. Let sit with lid on for further 5 minutes.
- Meanwhile roast hazelnuts in 200 degree oven for 8-9 minutes. Remove from oven when dark brown and skins rub off easily. Allow nuts to cool slightly before rubbing with clean tea towel to remove skins.
- Cut pomegranate into quarters and pop arils into bowl, retain juice if possible.
- Roughly tear herbs. Combine quinoa, hazelnuts, pomegranate arils and herbs in serving bowl.
- To make dressing combine oil, lemon juice, salt and pepper in a small jar and shake to combine.
- Drizzle over salad to serve.
Linking up with Fabulous Foodie Fridays
Tell me, do you like to linger over recipes or skip straight to the business end?