{"id":8902,"date":"2015-01-20T21:17:52","date_gmt":"2015-01-20T20:17:52","guid":{"rendered":"http:\/\/78.46.122.165\/2015\/01\/20\/quinoa-salat-mit-granatapfel\/?lang=en"},"modified":"2016-01-07T20:48:18","modified_gmt":"2016-01-07T19:48:18","slug":"quinoa-salat-mit-granatapfel","status":"publish","type":"post","link":"https:\/\/alt.foodtastic.at\/en\/2015\/01\/20\/quinoa-salat-mit-granatapfel\/","title":{"rendered":"Quinoa Salad with Pomegranate"},"content":{"rendered":"

Today, like many times before, I was asked whether I didn't miss bread and maybe wished I had a different type of intolerance. What kinds of questions are these!? But never mind, I always tell myself that there are things that are much much worse than coeliac disease and that I'm dealing with it pretty well. Of course, occasionally I miss baked rolls and\u00a0plaited buns, of course. Sometimes on my way home, when I smell fresh bread or feel\u00a0a craving coming on, I wish I could have some. On the other hand, coeliac disease got me interested in cooking and alternative grains - foods that are naturally gluten-free and that aren't a substitute but a valuable addition to my cooking, which became more creative and colourful due to those necessary alternatives. Quinoa definitely belongs in\u00a0that group. Over here at my place, there is\u00a0a truckload of jars filled with yellow polenta, red and white quinoa, amaranth pops, golden millet, brown buckwheat etc.<\/p>\n

<\/p>\n

When Lisi from\u00a0WOMAN TV<\/a>\u00a0asked me if I wanted to cook with her live on camera (the video will\u00a0go\u00a0on air on Friday), and suggested using a recipe that was hip, healthy and, if possible, gluten-free, I immediately thought of quinoa. Then pomegranate came to mind, which is conveniently in season at the moment. It's a challenge to create two different dishes with the same ingredient and that's what we did - one sweet and one savoury. We made some\u00a0quinoa porridge and a colourful quinoa salad with pomegranate, spinach, pumpkin and lots more.<\/p>\n

\"Duo-Quinoa-Salat\"<\/a><\/p>\n

\"Quinoa-Salat_4013\"<\/a><\/p>\n

Now, pumpkin isn't really in season anymore but was still available to buy in organic food stores and\u00a0at Merkur (from its Ja!Nat\u00fcrlich label). Pumpkin keeps forever, after all.
\nFor the shoot, we combined it with honey, olive oil, salt and sesame seeds. For my cooking session at home, I couldn't get ahold of any pumpkin, unfortunately, but the sweet potatoes I used instead were an ideal and delicious alternative.<\/p>\n

Pomegranates are amazing. They're exotic, make every salad pretty and brighten up dull winter days. Their extraordinary appearance also made my pictures look better: the reddish skin\u00a0is a bit like leather and the flesh of the fruit contains juicy kernels.<\/p>\n

A bit of trivia that was news to me: the city of Granada, in southern Spain, was named after this fruit!<\/p>\n

Pomegranate has a flavour range from\u00a0slightly acidic to sweet and is quite intense in aroma. The kernels are rich in vitamin C, minerals and tannins. They also have a high antioxidant content, protecting our bodies from free radicals and safeguarding our immune system.<\/p>\n

Stored in a cool environment, pomegranates keep for up to a year.<\/p>\n

The kernels are delicious in savoury salads but also fruit salads as well as cocktails, particularly as a punch or in champagne or sparkling\u00a0wine. And they're absolutely wonderful in hearty oriental dishes.<\/p>\n

\"Granatapfel\"<\/a><\/p>\n

\"Duo\"<\/a><\/p>\n

My new salad creation is bursting with healthy ingredients. Spinach, for example, is low on calories but provides a ton of vitamins and minerals. Also present: a lot of vitamin B, beta-carotene, vitamin C and folic acid as well as phosphorus, potassium, calcium, magnesium and iron. An old saying goes: spinach can replace half a pharmacy.<\/p>\n

I've already told you in previous posts what quinoa, pumpkin and sweet potatoes can do for your body.
\nAnd hier<\/a>\u00a0is the link to my quinoa porridge with coconut milk. In the wintertime, I enhance it with sliced orange, apples, bananas and sometimes pomegranate as well.<\/p>\n

\"Quinoa-Salat_3965\"<\/a><\/p>\n

\"Quinoa-Salat\"<\/a><\/p>\n

\"Quinoa-Salat_3967\"<\/a><\/p>\n

 <\/p>\n

\"Foto<\/a><\/p>\n

 <\/p>\n

\"Quinoa-Salat_3985\"<\/a><\/p>\n

\"Quinoa-Salat_4013\"<\/a><\/p>\n

\"Quinoa-Salat_3974\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Today, like many times before, I was asked whether I didn’t miss bread and maybe wished I had a different type of intolerance. What kinds of questions are these!? But never mind, I always tell myself that there are things that are much much worse than coeliac disease and that I’m dealing with it pretty well. Of course, occasionally I miss baked rolls and\u00a0plaited buns, of course. Sometimes on my way home, when I smell fresh bread or feel\u00a0a craving coming on, I wish I could have some. On the other hand, coeliac disease got me interested in cooking and alternative grains – foods that are naturally gluten-free and that aren’t a substitute but a valuable addition to my cooking, which became more creative and colourful due to those necessary alternatives. Quinoa definitely belongs in\u00a0that group. Over here at my place, there is\u00a0a truckload of jars filled with yellow polenta, red and white quinoa, amaranth pops, golden millet, brown buckwheat etc.<\/p>\n","protected":false},"author":2,"featured_media":8936,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[754,769],"tags":[765,1000,773,1001,1002,768],"ingredient":[],"class_list":["post-8902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-salads","tag-glutenfrei-en","tag-kurbis-en","tag-quinoa-en","tag-spinat-en","tag-suskartoffeln-en","tag-vegan-en"],"_links":{"self":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts\/8902"}],"collection":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/comments?post=8902"}],"version-history":[{"count":0,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/posts\/8902\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/media\/8936"}],"wp:attachment":[{"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/media?parent=8902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/categories?post=8902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/tags?post=8902"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/alt.foodtastic.at\/en\/wp-json\/wp\/v2\/ingredient?post=8902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}