Quinoa 365 Designers Setareh and Michelle

One of my favourite parts about working at a publishing house is when new books arrive. Everyone stops what they’re doing and marvels at months (sometimes years) of work packed into 208 pages.

Yesterday our first shipment of Quinoa 365 arrived in the office and we couldn’t be more excited! This book is the ultimate guide to cooking with quinoa and everyone at Whitecap is thrilled with how beautiful it came out.

This shipment also marked the first of our Spring 2010 titles to arrive. The season has officially begun! Check out what else we’ve got cooking up for Spring in our catalogue.

Here’s one of the delicious recipes from Quinoa 365: Pomegranate, Almond and Feta Salad. Best of all, it’s both gluten-free and vegetarian.

Pomegranate, Almond and Feta Salad
Great for entertaining, this eye-catching salad has an intense flavor combination of feta, toasted almonds and pomegranate. The addition of spinach and quinoa makes for a super wholesome dish. This looks fantastic when made with black quinoa, but use red or white if you prefer.
Serves 4 as a small meal or 6 as a side salad.

1/2 cup (125 mL) water
1/4 cup (60 mL) black quinoa
1/2 cup (125 mL) sliced almonds
4 cups (1 L) baby spinach leaves
3/4 cup (185 mL) crumbled light feta
1/4 cup (60 mL) sliced red onion
1 pomegranate, seeded
3 Tbsp (45 mL) red wine vinegar
3 Tbsp (45 mL) olive oil
4 tsp (20 mL) honey
1 tsp (5 mL) Dijon mustard
Salt and pepper to taste

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.
Preheat the oven to 350°F (180°C). Spread the almonds over a baking sheet and toast in the oven for about 5 to 7 minutes until they are fragrant and lightly browned.
Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.
Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.