I came upon some pomegranates at the grocery store the other day and on impulse picked two of them up. I don’t know much about them and hadn’t had one since I was a kid. All I could remember was that you ate the seeds nestled inside them. The first one we ate on its own. The kids loved this juicy, red and jeweled fruit. They put the seeds into their mouths and marveled how they popped, releasing their juicy goodness.
The second one I wanted to incorporate into a dish. I was making some quinoa one night and thought it would be fantastic in a quinoa salad. Let me tell you, it did not disappoint. Bright citrus dressing paired with earthy quinoa, green onion and fresh cucumber. It was delish. I’ll be making this again and again (even without the pomegranate when it’s not in season.)
This quinoa salad would do just as well with brown rice or even barley if you don’t have quinoa at hand. Also, a bit of cilantro would be a welcome addition. I didn’t have any so I went without. Feel free to experiment with your veggies too. Asparagus spears or zucchini would have been nice too.
And so here I give you:
- Juice of one lemon
- Juice of one lime
- ¼ cup olive oil
- Splash of balsamic vinegar
- Splash of white wine
- Dash of cinnamon
- Dash of garlic powder (or use a clove of fresh garlic, minced)
- Salt and Pepper to taste
- 1.5 cups uncooked Quinoa (approx 3 cups cooked)
- 1 chunk of cucumber, diced
- Seeds from 1 Pomegranate
- 2 green onions minced
- Cook your Quinoa and set aside to cool.
- Mix all dressing ingredients together - set aside.
- Once your Quinoa has cooled, add in the Salad ingredients, toss. Pour dressing over the top, toss well and let rest in fridge for at least an hour for the flavors to marry. Serve with a wedge of lime.
I hope you enjoy this quinoa salad as much as we did! Let me know if you make it!