This Colorful and flavorful Orange-Quinoa Salad is delectable. Winter offers a small window of opportunity to use pomegranates. I try to use the flamboyant red seeds as much as possible when available at the store.
This Quinoa Salad will add texture and color to your table.
Quinoa is so delicious.Its mildly nutty flavor and fluffy comforting texture shouts “comfort food”. Quinoa is very addictive.
Whole grain quinoa is the most commonly used form of quinoa, which is often available in bulk.
Pomegranate juice stains, so be careful when extracting the seeds. Cut the fuit in half, submerge in a large bowl of water, and slowly turn the shell inside out to dislodge the seeds.
- 2cups water
- 1 cup uncooked quinoa
- 1 teaspoon salt, divided
- ¼ cup white wine vinegar
- 2 teaspoons grated orange rind
- ¼ cup fresh orange juice
- 1½ tablespoons extravirgin olive oil
- ¼ teaspoon freshly ground black pepper
- 2 cups orange sections (about 3 oranges)
- ½ cup pomegranate seeds
- 2 green onions, sliced
- 3 tablespoons chopped fresh flat-leaf parsley
- Bring the water to a boil in a medium saucepan over medium-high heat. Add quinoa and ¾ teaspoon salt; cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; fluff quinoa with a fork. Cool completely.
- Combine ¼ teaspoon salt, vinegar, and next 4 ingredients (vinegar through pepper), stirring with a whisk. Combine quinoa, vinegar mixture, orange sections, and remaining ingredients; toss gently to combine.
Sites That Link to this Post
- Weekly Meal Plan – Week of Feb 25 | Health 'n' Horizons | February 25, 2013
- Frugal Tuesday: Four Cheap Recipes using Oranges | carpe season | March 5, 2013
- June 1st- Hoisin Sauce | Turning Over A New Leaf | June 14, 2013
- Clean Eating Recipe Round Up | Food Done Light | January 4, 2014