Quinoa with Arils and Goat Cheese by Zoe Nathan
Time to Table: 30 minutes prep, 15 minutes cooling
Servings: Makes 4–6 servings
Ingredients:1 cup arils from 1–2 large POM Wonderful Pomegranates
1 tablespoon olive oil
2 cloves chopped garlic
1/2 chopped onion
1 tablespoon ground pepper
kosher salt to taste
1 cup quinoa
2 cups water
1/2 cup chopped fresh mint
1 cup goat cheese
Preparation:
Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Heat the oil in a medium saucepan over medium heat. Stir in the garlic and onion; sauté until lightly browned. Mix quinoa into the saucepan and cover with water. Season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes. Remove quinoa from saucepan and spread out over sheet tray and let it cool (it stops the cooking process). Mix in the mint, pomegranate arils and goat cheese. Season with salt, pepper and some olive oil to taste. Serve this pomegranate recipe.
Nutritional Information:
(205g): 400 calories (140 calories from fat), 14g protein, 53g carbohydrates, 16g total fat (8g saturated), 30mg cholesterol, 1330mg sodium, 7g dietary fiber, 23g sugars, 15% vitamin A, 4% vitamin C, 15% calcium, 20% iron.
Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Heat the oil in a medium saucepan over medium heat. Stir in the garlic and onion; sauté until lightly browned. Mix quinoa into the saucepan and cover with water. Season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes. Remove quinoa from saucepan and spread out over sheet tray and let it cool (it stops the cooking process). Mix in the mint, pomegranate arils and goat cheese. Season with salt, pepper and some olive oil to taste. Serve this pomegranate recipe.
Nutritional Information:
(205g): 400 calories (140 calories from fat), 14g protein, 53g carbohydrates, 16g total fat (8g saturated), 30mg cholesterol, 1330mg sodium, 7g dietary fiber, 23g sugars, 15% vitamin A, 4% vitamin C, 15% calcium, 20% iron.
Zoe Nathan
Zoe Nathan
Zoe Nathan is the Head Baker and Pastry Chef at Rustic Canyon Wine Bar and Seasonal Kitchen, which opened in December of 2006 to rave Los Angeles Times reviews and has quickly established itself as a Santa Monica neighborhood institution. In February 2009, Zoe and her husband/business partner, Josh Loeb, opened Huckleberry Café and Bakery down the street from Rustic Canyon as the perfect bakery and daytime spot to complement Rustic Canyon. Huckleberry has been met with glowing reviews and a loyal following of regular customers from the area and beyond.
Thinking of herself as more of a baker than a pastry chef, her desserts are rustic in style with a focus on seasonal ingredients and traditional French technique. Zoe’s pastries were named “One of the Top 10 Best Food Related Things of 2008” by Irene Virbila in the Los Angeles Times and have been featured in Food & Wine as well as numerous other publications. In 2009 Zoe Nathan was named a semifinalist for the James Beard Pastry Chef of the Year. Before Rustic Canyon, Zoe honed her craft at Tartine in San Francisco, and as the opening baker at bld in Los Angeles. She has also worked in the kitchens of such notable establishments as Joe’s in Los Angeles and Lupa in New York City.
