in my life and on my plate;)
I am preparing for a Polaroid photography trip to Marrakech. This morning I had to get a dress that I had to get changed and opened on the sides since I bought it over ten years ago and haven’t been able to squeeze in for the last six years, which I think is totally normal;) The dress is now a stunning “tunique”. That was the productive part of the morning because I also tried to get my plane tickets which didn’t work out yet. Traveling from Luxemburg in winter is so much more complicated then in summer. From here to the food. At this point I craved a piece of cheese cake BUT went home, cooked this lovely colorful salad. Craving gone & mood as it should be;)
For the salad (for 2 people):
1,5 cups of quinoa
1 fresh broccoli
seeds of 1/2 pomegranate
For the dressing:
1/2 hand full of pine nuts
2 tablespoons of lemon juice
4 tablespoons of olive oil
1 teaspoon of agave syrup
pepper & salt & a pinch “piment d’espelette” (optional)
I shortly cooked the broccoli and rinced it in cold water straight after cooking to preserve the vivid green color.
I deseeded the pomegranate by cutting it in half. Placing one half in my hand the “open” side in my palm & beating it with a wooden spoon. That makes the grains fall into your palm nicely without creating a mess in the kitchen & you’re really calm afterwards;)
I cooked the quinoa. How to…is best explained by this video from my new roots! Whose recipes I just LOVE!!
The pine nuts are roasted in a dry pan on medium heat until slightly brown. Don’t walk away from them, once they start taking color they quickly get too much of it.
Mix the ingredients for the salad together.
Mix the ingredients for the dressing.
Mix those together &
Fresh goat cheese works nicely with this salad.