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Must-Read: Fresh Happy Tasty

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We were lucky enough to sample a few homemade snacks from Jane Coxwell, Diane von Furstenburg’s personal chef. We fell in love with her healthy avocado bread and breakfast in a jar—not only were they delicious, but they kept us full throughout the busy workday. Jane believes in simple, low-key recipes with unique ethnic flavors. Many of the recipes in her new cookbook, Fresh Happy Tasty: An Adventure in 100 Recipesare influenced by her travels around the globe with DVF.

Fresh Happy Tasty is on bookshelves this month, and we can’t wait to pick up a copy. Doesn’t her quinoa, packed with pomegranates, nuts, and herbs, look like the perfect summer side or light lunch? Jane was kind enough to share the recipe with us….

Pomegranate, Nut, and Green Herb Quinoa

{ Serves 2 }

This is the first quinoa I made for DVF. I remember being nervous about cooking for her, but she loved it—she has a wonderful appreciation for bold, vibrant food.

1 cup uncooked quinoa

1⁄2 small red onion, finely chopped

1 small garlic clove, minced

1 teaspoon extra virgin olive oil

1 1⁄2 tablespoons hummus

Maldon or other flaky salt

Freshly ground black pepper

Juice of 1 to 2 lemons

1⁄2 cup macadamia nuts, toasted

2 cup sliced almonds, toasted

1⁄2 cup hazelnuts, toasted

1 1⁄2 cups pomegranate seeds

1 handful fresh dill, roughly chopped (no big stems)

1 handful fresh flat-leaf parsley leaves, roughly chopped

1 small handful fresh mint leaves, roughly chopped

1. Prepare the quinoa according to the package directions.

2. While the quinoa is cooking, combine the onion, garlic, olive oil, and hummus in a large glass bowl.

3. Drain the quinoa and put it back in the pot. Stir it over low heat for a couple of minutes to steam off some of the excess water.

4. Add the quinoa to the glass bowl, season with salt and pepper, and add the lemon juice.

5. Loosely cover the mixture and let it sit until it comes to room temperature. If you are not serving immediately, refrigerate and bring to room temperature before serving.

6. When you’re ready to serve, mix the nuts, pomegranate seeds, and herbs with the quinoa and toss with your hands. Check the seasoning. Remember, when food sits for awhile, especially in the fridge, the cold tones down the seasoning, so add a bit more lemon, salt, or pepper if you need to.

 

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