Quinoa and Pomegranate Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 153.6
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 440.2 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.6 g
- Protein: 4.7 g
View full nutritional breakdown of Quinoa and Pomegranate Salad calories by ingredient
Introduction
Festive and healthy -- a great side dish for a special occasion or any night of the week. Festive and healthy -- a great side dish for a special occasion or any night of the week.Number of Servings: 8
Ingredients
-
1 1/2 cups quinoa, rinsed in cold water 3 times
6 cups water
1 1/2 teaspoons kosher salt
1/2 cup scallion greens, washed and sliced into thin rounds
1/2 bunch flat-leaf parsley, washed and roughly chopped
Seeds from 1 pomegranate (about 1 cup)
1/2 cup toasted sliced or slivered almonds (optional)
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon granulated sugar
Kosher salt and ground black pepper to taste
Directions
In a large pot, add the 1/2 salt to the 6 cups of water, and bring to a boil. Add the quinoa, and cook until tender (about 8 minutes). Using a sieve, drain well. Cool to room temperature, and set aside in refrigerator.
Mix the parsley, scallion greens, pomegranate seeds, olive oil, red wine vinegar and sugar in a bowl.
Add the quinoa, and season with salt and pepper, to taste. To serve, top with the toasted almonds.
Mix the parsley, scallion greens, pomegranate seeds, olive oil, red wine vinegar and sugar in a bowl.
Add the quinoa, and season with salt and pepper, to taste. To serve, top with the toasted almonds.
Member Ratings For This Recipe
-
1SILVERFOX
This is a most incredible salad! This was my first time using quinoa and what a way to do it! I didn't have red wine vinegar so substituted for a Balsamic/fig vinegar. I didn't put salt & pepper (which is unusual for me) because it tasted to good without. Hubby loved it so much too. thanks! - 1/3/09
-
LKOKOTAN
-
CD4152005
-
LSIG14
-
CD13824544
