Imagine a salad that's not just a side dish, but a culinary adventure that combines the nutty richness of quinoa, the burst of sweet-tart pomegranate seeds, and the irresistible crunch of candied pecans. This Quinoa Pomegranate Salad is more than just a meal – it's a vibrant, nutritious masterpiece that will elevate your dining experience from ordinary to extraordinary. Whether you're a health-conscious foodie or simply looking for a show-stopping dish that takes just 25 minutes to prepare, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup pomegranate seeds
- 1/2 cup candied pecans, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat.
- Reduce heat to low, cover the pan, and simmer for 15 minutes or until water is completely absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it stand, covered, for 5 minutes. Then fluff with a fork and allow to cool to room temperature.
- In a large mixing bowl, combine the cooled quinoa, pomegranate seeds, and chopped candied pecans.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the quinoa mixture and gently toss to combine all ingredients evenly.
- Sprinkle crumbled feta cheese over the top of the salad just before serving.
- Serve chilled or at room temperature as a refreshing and nutritious side dish or light meal.
Tips
- Quinoa Rinsing is Crucial: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer and rinse until the water runs clear.
- Fluffing Technique: After cooking, let the quinoa rest for 5 minutes, then fluff with a fork. This helps separate the grains and creates a light, airy texture.
- Chill for Maximum Flavor: While the salad can be served immediately, letting it sit in the refrigerator for 30 minutes allows the flavors to meld together beautifully.
- Customize Your Crunch: If you can't find candied pecans, you can easily toast regular pecans with a bit of honey and cinnamon for a similar effect.
- Freshness Matters: Use fresh pomegranate seeds for the best burst of flavor and vibrant color. If they're out of season, high-quality frozen seeds work well too.
- Dressing Tip: Whisk the olive oil and lemon juice thoroughly to create an emulsion that coats the ingredients evenly.
- Make-Ahead Friendly: This salad can be prepared in advance and keeps well in the refrigerator for 1-2 days, making it perfect for meal prep or potlucks.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 40g
Protein: 12g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 15mg
