Quinoa With Pomegranate & Pistachio Salad

Quinoa With Pomegranate & Pistachio Salad

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  

Rating:
[Total:    Average: /5]

If you’re trying to be Gluten-Free here is an awesome salad that will satisfy you, but isn’t heavy at all. If you want to add a bit more heft throw in some feta cheese or raisins. 

  • 2 Cups Quinoa
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Teaspoon Smoked Paprika
  • 5 Tablespoons Olive Oil
  • 2 Tablespoons Freshly Squeezed Lemon Juice
  • 6 Tablespoons Pomegranate Seeds
  • 3 Tablespoons Pistachios
  • 4 Green Onions (Chopped)
  • 2 Oranges (Peeled & Sliced Into Rounds)
  1. Rinse quinoa in cold water.
  2. Bring 4 cups salted water to a boil. Add quinoa. Turn heat down to a low heat and cover with tight fitting lid. Cook for 20 minutes.
  3. Remove from heat and transfer to large size bowl. Mix in kosher salt, pepper, smoked paprika, lemon juice, and 3 tablespoons olive oil. Let cool completely on your counter.
  4. Mix in pomegranate seeds, pistachios, and chopped green onions.
  5. Peel and slice oranges into rounds. Remove any seeds. Place orange rounds onto serving platter. Drizzle remaining olive oil over orange rounds.
  6. Spoon quinoa mixture on top of orange rounds and serve at room temperature.
  7. Serves 6
  8. “Work With What You Got”
  9. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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