From her childhood in South Africa to her current gig as Diane von Furstenburg's personal chef onboard her yacht, Jane Coxwell has traveled all over the world, discovering vibrant, global flavors and creating delicious meals along the way. In her cookbook, Fresh Happy Tasty, she shares 100 healthy, adventurous yet unpretentious recipes inspired by her journeys throughout Southeast Asia, New Zealand, Austrailia, Papua New Guinea, French Polynesia, the Caribbean, and Central America.
This quinoa dish, adapted from her cookbook, was the first that Coxwell cooked for von Furstenburg. "I remember being nervous about cooking for her, but she loved it—she has a wonderful appreciation for bold, vibrant food," she says.
Serve it as a side at dinner, or pack it up for an easy, portable lunch on the go.
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1 cup uncooked quinoa
1/2 small red onion, finely chopped
1 small garlic clove, minced
1 teaspoon extr- 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 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 quinoa according to package directions.
2. While quinoa is cooking, combine onion, garlic, olive oil, and hummus in a large glass bowl.
3. Drain quinoa and put back in the pot. Stir over low heat for a couple of minutes to steam off some excess water. Add to bowl, season with salt and pepper, and add lemon juice. Loosely cover 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.)
4. When ready to serve, mix nuts, pomegranate seeds, and herbs with quinoa ,and toss with your hands. Check seasoning. (Remember, when food sits for a while, especially in the fridge, the cold tones down the seasoning, so add a bit more lemon, salt, or pepper if you need to.)
Nutritional score per serving: 406 calories, 19.5g fat (2g saturated), 50g carbs, 13g protein, 10g fiber, 5mg iron, 13g sugars.
Recipe adapted from Fresh Healthy Tasty by Jane Coxwell. Copyright 2013 by Jane Coxwell. Used with permission by HarperCollins Publishers. All rights reserved.