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

Todd Porter & Diane Cu
Todd Porter and Diane Cu
May 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

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

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

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