Quinoa with Arils and Goat Cheese by Zoe Nathan

The largest pomegranates I’ve ever seen were from POM Wonderful. I’ve learned so much from them including how to open a pomegranate. They willingly share the recipes that their team of celebrity chefs create. Today we are featuring one ny Zoe Nathan.

Quinoa with Arils and Goat Cheese

Quinoa with Arils and Goat Cheese

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

Method:

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.