Holiday Quinoa Crunch Salad
This colorful salad is bursting with texture and flavor!
Servings: 4
Ingredients
For the Salad
- 1 ½ cups pre-washed red quinoa
- 3 cups water
- Pinch of Kosher salt
- 1 cup pomegranate arils seeds
- ¼ cup finely diced red onion
- 1 cup chopped flat-leaf parsley
For the Dressing
- 1 tablespoon orange zest from half an orange
- ½ cup freshly squeezed orange juice
- ⅓ cup Extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon Kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
Accompaniments
- ½ cup Honey-Roasted Slice Almonds
- 1-2 avocados peeled, pitted and sliced or chopped
- 1 cup crumbled Queso Fresco or Feta cheese
Instructions
For the Salad
- In a medium saucepan, bring the water and salt to a boil. Add the quinoa and stir until well combined. Reduce the heat to medium-low. Cover and cook for 15 minutes or until the liquid is absorbed. Remove from the heat and let rest for 15 minutes. Fluff with a fork and set aside to cool to room temperature. (Quinoa can be made one day in advance, cooled completely, and refrigerated in an airtight container.)
- Transfer the quinoa to a large bowl, and add the pomegranate arils, red onion, and parsley. Toss to combine; set aside.
For the Dressing
- In a medium bowl, whisk together the zest, juice, oil, vinegar, salt, pepper, and spices.
- Pour the dressing over the salad and toss to combine. Serve with almonds, avocado, and cheese if desired. Enjoy!
Notes
Quinoa can be made one day in advance, cooled completely, and refrigerated in an airtight container.
Nutrition
Calories: 394kcal | Carbohydrates: 50g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 212mg | Potassium: 466mg | Fiber: 5g | Sugar: 18g | Vitamin A: 896IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 3mg
