Quinoa and Pomegranate Salad

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Perfect for fall, this quinoa salad is studded with juicy pomegranate seeds for extra texture and pops of flavor. 

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Updated on April 30, 2014
Quinoa and Pomegranate Salad
Photo: © Todd Porter & Diane Cu
Total Time:
45 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup uncooked quinoa

  • 2 cups water

  • Pinch of kosher or sea salt

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons fresh lemon juice

  • 1/2 teaspoon kosher or sea salt

  • Fresh cracked black pepper, to taste

  • 1 cup pomegranate seeds

  • 1/2 cup chopped Italian parsley

Directions

  1. Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

  2. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

  3. Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

  4. Remove the lid and gently fluff the quinoa. Set aside to completely cool.

  5. In a bowl whisk together the olive oil, balsamic vinegar, lemon juice, salt and pepper.

  6. In a large bowl toss together the cooled quinoa, pomegranate seeds, parsley and dressing. Serve at room temperature or chilled.

Originally appeared: May 2014

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