Are you ready to transform your ordinary meal into an extraordinary culinary adventure? This Quinoa Salad with Pomegranate Seeds is not just a dish—it's a Mediterranean-inspired masterpiece that will tantalize your taste buds and revolutionize your lunch routine! Packed with nutritious quinoa, burst-in-your-mouth pomegranate seeds, and a zesty lemon dressing, this recipe is about to become your new obsession. Whether you're a health-conscious foodie or simply looking for a show-stopping side dish, prepare to be amazed by this simple yet stunning creation.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup pomegranate seeds
- 1/2 cup chopped parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold running water. This helps to remove any bitterness from the quinoa's natural coating, called saponin.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is tender.
- Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This allows the quinoa to fluff up.
- After resting, use a fork to fluff the quinoa gently, separating the grains. Transfer the quinoa to a large mixing bowl and let it cool to room temperature.
- While the quinoa is cooling, prepare the other ingredients. Chop the parsley finely and set it aside.
- Once the quinoa has cooled, add the chopped parsley and pomegranate seeds to the bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.
- Pour the dressing over the quinoa mixture and toss gently to combine, ensuring that all ingredients are well coated.
- Taste the salad and adjust seasoning with additional salt and pepper if necessary.
- Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.
- Serve the quinoa salad chilled or at room temperature, garnished with extra pomegranate seeds and parsley if desired.
Tips
- Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Use a fork to fluff quinoa, not a spoon, to keep the grains light and separated.
- Let the salad rest for 10 minutes before serving to allow flavors to meld together.
- For extra freshness, use freshly squeezed lemon juice instead of bottled.
- Choose bright, plump pomegranate seeds for the best visual and flavor impact.
- This salad can be prepared ahead of time and tastes even better after chilling in the refrigerator for a few hours.
- Feel free to add toasted nuts like almonds or pine nuts for extra crunch and protein.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
