Pomegranate Quinoa Salad
- Author:
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Cuisine: Mediterranean
This Ottolenghi-inspired quinoa salad with pomegranate, celery, parsley and spices is a healthy vegan dish that all will enjoy! Recipe yields 4 to 6 servings.
Scale
Ingredients
- 1 cup black or red quinoa, rinsed well in a mesh colander
- 6 stalks of leafy organic celery, leaves picked and reserved
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- 1 teaspoon ground allspice
- Salt and pepper, to taste
- Loose 1/2 cup curly parsley
- 2 pomegranates, arils carefully removed
Instructions
- Pour the rinsed quinoa into a medium sized pot on the stove. Add two cups of water and bring the mixture to a boil.
- Cover and simmer for fifteen to twenty minutes, until the water is absorbed. In the meantime, chop your celery and parsley. Once it’s done, remove from heat and fluff the quinoa with a fork.
- Drain the quinoa and transfer to a mixing bowl. While it is still hot, mix in the celery, olive oil, vinegar, garlic, allspice and salt and pepper. Stir to combine, and leave it to cool completely, or close to it.
- Once cool, add the parsley, celery leaves and pomegranate arils. Taste and adjust seasonings if necessary (more vinegar or salt and pepper), then serve.
Notes
Recipe adapted from Ottolenghi’s Barley and Pomegranate Salad in Plenty.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Recipe from Cookie and Kate: https://cookieandkate.com/pomegranate-quinoa-salad/
