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Meatless Monday recipe of the week: Quinoa with Watercress, Pears and Pomegranates
Things are looking up this week — or at least thawing out. We’re supposed to get above freezing and snow’s not supposed to fall all week.
So, to celebrate, may we recommend this bright, yummy seasonal salad? The colors are pretty, the taste is sweet and the overall effect is filling and warm.
Eat up — you never know what next week will bring.
Quinoa with Watercress, Pears and Pomegranates
1 cup quinoa
2 cups water
1 bunch watercress, stems removed and leaves sliced (about 1 1/2 cups packed leaves)
2 ripe pears, peeled, cored and cut into 1/2-inch chunks
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 tablespoons pomegranate juice
2 tablespoons white wine vinegar
Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Place quinoa in a large bowl with watercress, pears, pomegranate seeds, walnuts, juice and vinegar. Stir to combine, then serve. Serves 4.
— Recipe from www.wholefoodsmarket.com.