Quinoa Salad with Pomegranate and Orange

Ingredients

• 1 cup quinoa
• 1 cup pomegranate seeds
• 2 medium orange
• ½ cup mixed fresh herbs (parsley, mint)
• ½ cup toasted almonds or walnuts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• ½ teaspoon salt

Instructions

1. 1

   Rinse the 1 cup quinoa in a fine-mesh strainer. Combine with 2 cups water in a saucepan and bring to a boil.

2. 2

   Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

3. 3

   While quinoa cooks, segment the 2 oranges: cut off the peel and pith, then slice between membranes to release segments. Squeeze the remaining membranes to collect juice.

4. 4

   In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp orange juice (from the membranes), and 0.5 tsp salt.

5. 5

   In a large bowl, combine the cooked quinoa, 1 cup pomegranate seeds, orange segments, 0.5 cup chopped herbs, and 0.5 cup toasted nuts.

6. 6

   Pour the dressing over the salad and toss gently to combine. Taste and adjust salt if needed. Serve at room temperature or chilled.

7. 7

   Optional: add a pinch of ground cumin or cinnamon for extra warmth.

Tools you’ll need

• Fine-mesh strainer
• Saucepan with lid
• Cutting board
• Chef's knife
• Small bowl
• Whisk
• Large mixing bowl

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