Pomegranate Quinoa Salad

Pomegranates: a pain in the you know what to open but worth every minute once you get to the jewels.

Sweet, juicy, fantastic. I get slightly giddy every time I see them in the market this time of year.
Besides being delicious, they are just so beautiful.

I was first introduced to the fruit back in middle school, when weekends meant sleepovers at my friend Kayva’s house, full of late-night gossiping, Bollywood movies, and pomegranates. I had never seen a pomegranate before but was hooked the moment I tasted the seeds. Never mind that I would come home covered in pomegranate juice, lips and fingers stained as well. While I haven’t seen Kavya in over 15 years, I still think of our sleepovers whenever I buy a pomegranate.

This quinoa is the perfect blend of juicy, sweet & salty. I like to called it Christmas Quinoa, a beautiful blend of red, green, and white. Like most of my grain salad combos, this one stays fresh in the fridge for days. Great for packed lunches or a side dish for the Holidays.

Need a refresher on how to prep a pomegranate? See my step-by-step photo guide here.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Pomegranate Quinoa Salad

• Author: Alex Caspero MA, RD
• Category: salad, entree, dinner, main, lunch

Description

Pomegranate Quinoa Salad! A beautiful side dish loaded with nutrient rich pomegranate seeds, quinoa, and celery.

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• Author: Alex Caspero MA, RD
• Category: salad, entree, dinner, main, lunch

• Author: Alex Caspero MA, RD
• Category: salad, entree, dinner, main, lunch

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Ingredients

• 1 medium cucumber, peeled, seeded and diced
• 1 green or red pepper, finely diced
• 1 cup uncooked quinoa
• 1/2 cup pomegranate arils
• 1/2 cup feta
• 1/2 cup toasted slivered almonds or pine nuts
• 2 tbsp. chopped mint
• 1 lemon, zested and juiced
• 1/4 cup extra virgin olive oil
• pinch salt/pepper
• 1 garlic clove, minced

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Instructions

1. Cook quinoa according to directions.
2. Let cool completely. I like to cook my quinoa on the stove, keep covered and remove from heat. Let sit for an hour until completely cooled, fork to fluff the quinoa kernels.
3. In a large bowl, combine cucumber, pepper, pomegranate arils, feta (if using), toasted nuts, and mint.
4. Whisk together the minced garlic clove, lemon, olive oil and pinch salt/pepper.
5. Toss to combine.
6. I love this at room temperature but feel free to pop in the fridge for an hour or two.

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