© Todd Porter & Diane Cu
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

Perfect for fall, this quinoa salad is studded with juicy pomegranate seeds for extra texture and pops of flavor. Slideshow: Salads with Grains

How to Make It

Step 1    

Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Step 2    

Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Step 3    

Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

Step 4    

Remove the lid and gently fluff the quinoa. Set aside to completely cool.

Step 5    

In a bowl whisk together the olive oil, balsamic vinegar, lemon juice, salt and pepper.

Step 6    

In a large bowl toss together the cooled quinoa, pomegranate seeds, parsley and dressing. Serve at room temperature or chilled.

You May Like