Aren’t I lucky to have a guy who will make me The New Best Salad Ever? Rob is also more likely to repeat his recipes, so I am hopeful it was make a reappearance soon!! :) If you don’t believe Rob, take it from me: It was fabulous, heavenly, and a whole lot of swear words came out when I wanted to describe how wonderful it was… although I am not sure why swear words describe it so eloquently. Perhaps because I don’t swear often, and I rarely eat a salad so awesome. Every component was delicious (it helped that we had perfectly ripe Ataulfo mangoes) and together they were golden. I usually do not go to the trouble of so many different components, but this was so worth it. It wasn’t just fried tofu, it was marinaded tofu with roasted garlic. It wasn’t just rice, it was cilantro-lime rice. And then there was the perfect mango salsa overtop. Fresh carrots and cabbage for crunch. Sweet baby spinach. This is how you make epic salads…
But let me tempt you with another delicious salad.
It may not be the typical pomegranate season, but they were on sale at Sunny’s last week. Pomegranates from Chile must have their own special season. . which thankfully allows me to enjoy pomegranates in the summer!
In fact, since many of my friends and family are heading (or went) to Turkey recently, it had me salivating when I remembered my summer love affair with pomegranate molasses. Sweet and sour, tart and delicious, how could I ignore you for so long? Since I have moved in with Rob, this may become a trio. Heck, Rob’s love affair with mangoes persists, so I guess we’re even.
(For the record, I finished my first bottle of pomegranate molasses within 6 months and now that Rob and I have bunked up, we have TWO open bottles!)
I based this salad on my Turkish Bulgur Salad but added in steamed asparagus and served it overtop baby greens for a glorious feast. It had all the elements of a nice main meal salad with quinoa, asparagus and greens. The dressing is tart from the pomegranate molasses with a background of lime. The chili flakes are optional, but I liked the zip it added. The pomegranate seeds and almonds add a nice crunch. Better than the (since dethroned) Best Salad Ever? I’m not sure… A variation on a similar theme, that’s for sure!
Now to bring back the bulgur bonanza!
This is my submission to Deb for this week’s Souper Sundays, to this week’s Healthy Vegan Friday, and to this month’s Healing Foods featuring whole grains, and to Ricki’s new Summer Wellness Weekends.
Pomegranate-Lime Asparagus Quinoa Salad
1/2 cup quinoa, rinsed well
1 cup vegetable broth
2 cups asparagus, trimmed and chopped into 1-inch pieces
1 tbsp fresh lime juice (half a lime)
zest from 1 lime
1 tsp olive oil
1 tbsp pomegranate molasses
1 clove garlic, pressed or minced
pinch Aleppo chili flakes (optional)
1/4 tsp salt
1/8 cup almonds, toasted
seeds from 1 pomegranate
4 cups baby greens
1. Place the quinoa in a medium-sized pan over medium heat and toast until fragrant, about 3-5 minutes. Add to broth in a covered pot and bring to a boil over high heat. Reduce heat to low and simmer until the water has been absorbed and the quinoa is tender, about 15-20 minutes.
2. Meanwhile, steam the asparagus for about 5 minutes, or until bright green and crisp-tender.
3. Continue to prepare the dressing by combining the lime juice and zest, olive oil, pomegranate molasses, garlic, chili flakes and salt.
4. Combine the asparagus, quinoa and dressing and stir together well. For the salad, plate quinoa overtop baby greens, sprinkle with pomegranate seeds and toasted almonds. Serve warm, at room temperature, or cold.