📝 About This Recipe
This vibrant salad is a celebration of textures and superfoods, bringing together the nutty complexity of toasted Chenopodium quinoa with the explosive, tart sweetness of fresh pomegranate arils. Inspired by Mediterranean grain bowls, it balances earthy greens and crunchy pistachios with a bright, citrus-forward dressing that elevates the dish from a simple side to a stunning centerpiece. It is a nutrient-dense masterpiece that stays fresh for days, making it as practical as it is beautiful.
🥗 Ingredients
The Grain Base
- 1 cup White or Tri-color Quinoa (rinsed thoroughly under cold water)
- 2 cups Vegetable Broth (low sodium preferred)
- 1/2 teaspoon Fine Sea Salt
The Fresh Mix-ins
- 1 cup Pomegranate Arils (freshly seeded)
- 1 cup English Cucumber (finely diced)
- 1/2 cup Flat-leaf Parsley (finely chopped)
- 1/4 cup Fresh Mint Leaves (chiffonade or finely chopped)
- 3 pieces Scallions (thinly sliced, white and green parts)
- 1/3 cup Roasted Pistachios (shelled and roughly chopped)
- 1/2 cup Feta Cheese (crumbled (optional for vegan version))
Citrus-Honey Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Orange Juice (freshly squeezed)
- 1 teaspoon Honey (or maple syrup for vegan)
- 1/4 teaspoon Cumin (ground)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds to remove the natural saponins, which can cause a bitter taste.
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2
In a medium saucepan, toast the damp quinoa over medium heat for 2-3 minutes, stirring constantly, until the water evaporates and the grains emit a nutty aroma.
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3
Add the vegetable broth and sea salt to the saucepan. Bring the mixture to a rolling boil.
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4
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is tender.
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5
Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the cooking process and makes the grains fluffier.
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6
Fluff the quinoa with a fork and spread it out on a large baking sheet to cool to room temperature quickly.
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7
While the quinoa cools, prepare the vinaigrette by whisking together the olive oil, lemon juice, orange juice, honey, cumin, and black pepper in a small bowl until emulsified.
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8
In a large mixing bowl, combine the cooled quinoa, diced cucumber, chopped parsley, mint, and scallions.
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9
Pour the vinaigrette over the salad and toss gently to ensure every grain and vegetable is evenly coated.
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10
Gently fold in the pomegranate arils and chopped pistachios, being careful not to crush the delicate pomegranate seeds.
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11
Just before serving, sprinkle the crumbled feta cheese over the top for a creamy, salty finish.
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12
Taste and adjust seasoning with an extra squeeze of lemon or a pinch of salt if needed. Serve immediately or chill for 30 minutes to allow flavors to meld.
💡 Chef's Tips
Always toast your quinoa before boiling to unlock a deeper, popcorn-like flavor profile. If you find peeling pomegranates messy, submerge the fruit in a bowl of water while seeding; the arils sink and the pith floats. For maximum crunch, add the pistachios right before serving so they don't soften from the dressing. To make this a meal prep star, keep the dressing in a separate jar and mix just before eating to keep the herbs vibrant. Substitute quinoa with farro or bulgur if you prefer a chewier, more gluten-rich grain texture.
🍽️ Serving Suggestions
Pair with grilled Moroccan-spiced lamb chops or lemon-oregano chicken skewers. Serve alongside a bowl of creamy hummus and warm pita bread for a complete vegetarian feast. A crisp, chilled Sauvignon Blanc or a dry Rosé complements the tartness of the pomegranate beautifully. Top with a dollop of Greek yogurt mixed with a little garlic and lemon zest for extra richness. Serve as a refreshing bed for pan-seared scallops or grilled shrimp.