I’m going to keep it short and sweet this morning, largely because this recipe is short and sweet, but also because I’m writing this at 5:30am and I think my dog, Hannah, has gotten wise to the fact that I am already awake (which means, of course- BREAKFAST TIME FOR HANNAH) (9/10 when I imagine my dog talking, it is in all caps. She has strong convictions about a great many things, this pup).
My question of the day- has the world always been so obsessed with pumpkin-flavoured things, or is this a newer phenomenon? Arguably, Starbucks lead some kind of revolution with their PSL (Pumpkin Spice Latte, for those of you who aren’t basic b*tches like me), but I feel like in the last two years or so EVERYTHING IS PUMPKIN SPICED (now I’m talking in all caps like Hannah).
Maybe it’s just because I’m spending more time on the internet these days, or maybe it’s because I’m more tuned-in to the food blog world. I cruise sites like Foodgawker and Tastespotting all the time, not only to get a little boost when one of our recipes is added, but also to check out all the amazing things other bloggers are cooking up. And let me tell you, there is a lot of pumpkin spice going around. A LOT. (Resigining myself to the all caps. It’s just a thing that’s going to happen this morning.)
Seriously, head on over to foodgawker.com and type ‘pumpkin spice’ into the search bar. Lattes, doughnuts, popcorn, cake, pancakes, french toast, madeleines, martinis. Pumpkin spice dip. Pumpkin spice granola.
Even Anthony Bourdain, legendary curmudgeon, is voicing his opinions on pumpkin spice this morning.
Am I getting too controversial for a Thursday morning? I promise, I have nothing huge against pumpkin spice, I just don’t understand why it’s become such a huge thing.
I have a point to this early morning diatribe, too- I do. My point is… fall is filled with all kinds of amazing flavours and seasonal produce in addition to pumpkin spice. I love squash and pumpkin, but let’s not neglect the other lovely things coming into season now. Apples! Swiss chard! Cranberries! Broccoli! Brussels sprouts! (was that last one a stretch for you? I know a lot of people don’t like Brussels, they’re kind of my faves, though)
Pomegranate season pleases me to no end. I flat-out refuse to pay $5 for a pomegranate, just to be able to enjoy it in the middle of the summer. It’s just not pom season then, guys. This is the time of year where they become abundant. They’re at their prime for the next couple months and I am happy to keep my fruit bowl stocked with them.
Pomegranate khoresh is a given at this time of year, since it’s hearty, warm, healthy and delicious and includes a ton of season flavours (butternut squash, pomegranate, walnuts…) but what about other pom-centric recipes?
Pomegranates are popular in middle-eastern cooking and, if you’ve been reading this blog for a while you’ll know I love middle-eastern flavours. In that vein- mint, lemon, feta, cucumber, pomegranate.
Healthy, refreshing, and deeply satisfying. It doesn’t hurt that’s it’s quick, easy and packs up perfect for weekday lunches. No sad desk lunches for me this week… 🙂
|Quinoa Salad with Pomegranate, Feta & Mint|| || |
- 1 cup quinoa
- 2 cups water
- ½ tsp salt
- 1 pomegranate, seeded
- 4 small Persian cucumbers (or 1 large English cucumber), diced
- 1 bunch fresh mint, chopped (~ 4 Tbsp.)
- 1 cup feta cheese, crumbled
- 1 lemon, juice and zest
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- Add quinoa, water and salt to a medium saucepan. Bring to a boil then cover, turn off heat and let it sit for 15 minutes. Remove lid and fluff with a fork. Set aside to cool.
- In a small bowl, whisk dressing ingredients together.
- In a large bowl, combine the cooled quinoa, pomegranate seeds, diced cucumber, mint and feta. Add dressing and toss to coat.