A Labor Day – or Any Day – Side Dish from Food Stylist Allegra Hsiao

Looking for ways to celebrate Labor Day with one last summer bash? Food and prop stylist Allegra Hsiao recommends a bold and vibrant pomegranate, nut and green herb quinoa salad she put together for "Fresh, Happy Tasty: An Adventure in 100 Recipes" by celebrity chef and author Jane Coxwell. Here's a take on this plant-based protein recipe that's easy, summery and still hearty enough to keep guests satisfied. 

INGREDIENTS

1 cup uncooked quinoa

1/2 small red onion, finely chopped

1 small garlic clove, minced

1 tsp extra-virgin olive oil

1 1/2 tbsp hummus

Flaky salt

Freshly ground black pepper

Juice of 1 to 2 lemons

1/2 cup macadamia nuts, toasted

2 cups 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

DIRECTIONS

While the quinoa is cooking according to the package directions combine the onion, garlic, olive oil and hummus in a large glass bowl. Drain the quinoa and put it back in the pot. Stir it over low heat for a couple of minutes to remove excess water.

Add the quinoa to a glass bowl, season with salt and pepper and add the lemon juice. Loosely cover the mixture and let it sit until it comes to room temperature. Let it come to room temperature. Refrigerate if not serving immediately.

When you’re ready, mix the nuts, pomegranate seeds and herbs with the quinoa, toss, serve and enjoy! 

Check out Allegra's delicious and beautiful food and prop styling at our website Sally Bjornsen Represents.