Combine sweet, tangy, and nutty flavors in this Harvest Quinoa Salad with Pomegranate, a vibrant dish perfect for autumn or anytime you crave a colorful, nutrient-packed meal. This guide will help you cook fluffy quinoa, toss it with fresh produce, and mix a simple dressing that lets each ingredient shine. Enjoy it as a main course, potluck dish, or healthy side.
Step 1: Gather Your Ingredients
| Ingredient | Quantity | Notes/Alternatives |
|---|---|---|
| Quinoa (uncooked) | 1 cup | Rinse to remove bitterness |
| Vegetable or chicken broth | 2 cups | For cooking quinoa; water is fine if preferred |
| Pomegranate arils | 1/2 to 1 cup | Fresh or store-bought seeds |
| Apple (crisp variety, diced) | 1 medium | Honeycrisp or Fuji recommended |
| Mixed greens or spinach | 2 cups | Optional if you want a leafier salad |
| Red onion (thinly sliced) | 1/4 cup | Adjust based on taste |
| Nuts (walnuts or pecans) | 1/2 cup, chopped | Toast them for extra flavor |
| Crumbled feta or goat cheese | 1/2 cup (optional) | Adds creaminess |
For the Dressing:
| Ingredient | Quantity | Notes/Alternatives |
|---|---|---|
| Olive oil | 3 tablespoons | Extra virgin |
| Apple cider vinegar | 2 tablespoons | Balsamic or red wine vinegar can sub |
| Honey or maple syrup | 1 tablespoon | Adjust sweetness to taste |
| Dijon mustard | 1 teaspoon | Optional, adds tang |
| Salt and pepper | To taste | Adjust as needed |
Step 2: Cook the Quinoa
- Rinse Quinoa:
- In a fine-mesh strainer, rinse 1 cup quinoa to remove any bitterness.
- Simmer in Broth:
- In a pot, bring 2 cups broth to a boil. Add quinoa, reduce heat, cover, and simmer for ~15–20 minutes until liquid is absorbed.
- Fluff and Cool:
- Remove from heat. Let it sit covered for 5 minutes, then fluff with a fork. Spread on a tray to cool slightly.
Step 3: Prepare the Dressing
- Combine Ingredients:
- In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard (optional), salt, and pepper.
- Taste and Adjust:
- Add more honey for sweetness or vinegar for tang if desired.
Step 4: Assemble the Salad
- Base Layer (Optional Greens):
- If using greens or spinach, arrange them in a large bowl or platter.
- Add Quinoa:
- Spoon the cooled quinoa over the greens (or directly into the bowl if no greens are used).
- Incorporate Fresh Produce:
- Top with diced apples, pomegranate arils, and thinly sliced red onion.
- Sprinkle Nuts and Cheese:
- Scatter chopped walnuts/pecans and crumbled feta or goat cheese if desired.
Step 5: Dress the Salad
- Drizzle Dressing:
- Pour the dressing evenly over the salad, reserving some to add if needed.
- Toss Gently:
- Use tongs or salad servers to combine. Overmixing can bruise the greens or break up the quinoa.
Step 6: Serve and Enjoy
- Taste and Adjust:
- Add an extra pinch of salt or drizzle of dressing as needed.
- Presentation:
- Garnish with a few extra pomegranate seeds and nuts for a festive look.
Step 7: Troubleshooting & Pro Tips
- Soggy Quinoa:
- Make sure to thoroughly drain any excess liquid and fluff the quinoa before cooling.
- Balancing Sweet and Tangy:
- Adjust honey and vinegar in the dressing to suit your palate.
- Make-Ahead Tips:
- Cook quinoa and prep the dressing in advance. Assemble just before serving for freshest taste.
Step 8: Frequently Asked Questions
Q1: Can I use another grain instead of quinoa?
A1: Farro, brown rice, or couscous can work well, though cooking times vary.
Q2: What’s the best way to remove pomegranate seeds?
A2: Slice the pomegranate and tap the back with a wooden spoon over a bowl to release seeds.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 2 days; the greens may wilt slightly.
Conclusion
Harvest Quinoa Salad with Pomegranate celebrates the bright, sweet flavors of fall produce in a dish that’s equally colorful and nutritious. With fluffy quinoa, crisp apples, tangy pomegranate, and a zesty dressing, you’ll have a meal that’s perfect for family gatherings, potlucks, or a wholesome lunch.
