Pomegranate Quinoa Salad (Vegan & Gluten-Free)
Description
This pomegranate quinoa salad is easy to prepare and makes a lovely addition to your everyday meals or holiday table. It comes together with simple ingredients and a delicious homemade dressing that brings all the flavors together. Serve it chilled or at room temperature as a light lunch, a refreshing side dish, or a colorful addition to your buffet.
Ingredients
- For the Salad Base:
- ¾ cup quinoa thoroughly rinsed
- 1½ cups water
- 1 tbsp olive oil for cooking quinoa
- ½ tsp salt
- 1 medium red onion finely chopped
- 1 cup fresh pomegranate seeds
- 2 cups fresh parsley finely chopped
- 1½ cups dried cranberries
- 1 unpeeled red apple diced (optional)
- 1 dash freshly grated black pepper
- For the Dressing:
- ¼ cup pomegranate molasses adjust to taste
- ¼ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
Instructions
- Rinse the Quinoa: Place the quinoa in a fine-mesh strainer. Rinse well with cool water for about 2–3 minutes, rubbing the grains with your hands to remove the natural bitter flavor (saponin).
- Cook the Quinoa: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed quinoa and stir for a few seconds to coat.
- Simmer: Add the water and salt, then bring to a boil. Reduce the heat to low, cover the pan, and let simmer for about 20 minutes, or until all the water has been absorbed and the small spirals start to pull away from the seeds.
- Cool: Remove the saucepan from the heat, fluff the quinoa with a fork, and set it aside to cool down completely.
- Combine Ingredients: Transfer the cooled quinoa to a large mixing bowl. Add the pomegranate seeds, chopped parsley, diced red onion, dried cranberries, and the diced apple (if using).
- Dress and Season: Pour in the lemon juice, extra virgin olive oil, and pomegranate molasses. Season with a dash of freshly grated black pepper. Toss everything well to combine, adjust the salt to your taste preference, and enjoy!
Video
Notes
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