Description
Quinoa salad with beets, oranges, and pomegranate brings Mediterranean sunshine to your plate, blending tangy citrus with earthy grains. Colorful ingredients dance together, promising a nutritious meal that delights your palate with each refreshing bite.
Ingredients
Scale
Main Ingredients:
- 1 cup quinoa
- 2 medium beets, roasted, peeled, and diced
- 2 oranges, peeled and segmented
- 1/2 cup pomegranate seeds
Supplementary Ingredients:
- 1/4 cup chopped fresh parsley
- 1/4 cup walnut pieces, toasted (optional)
Liquid and Seasoning:
- 2 cups water
- 3 tablespoons (45 milliliters) olive oil
- 1 tablespoon (15 milliliters) red wine vinegar
- 1 tablespoon (15 milliliters) orange juice
- 1 teaspoon (5 milliliters) honey
- Salt, to taste
- Pepper, to taste
Instructions
- Cleanse quinoa thoroughly under cold water until the liquid runs transparent, ensuring removal of any bitter coating.
- Transfer quinoa to a saucepan, add water and a pinch of salt. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is completely absorbed.
- Remove quinoa from heat, let it rest covered for 5 minutes, then gently separate grains with a fork. Allow to cool completely at room temperature.
- Create a vibrant vinaigrette by whisking olive oil, red wine vinegar, freshly squeezed orange juice, and honey in a small mixing bowl.
- Season the vinaigrette with salt and freshly ground black pepper, adjusting to personal taste preferences.
- In a spacious salad bowl, combine the cooled quinoa with roasted diced beets, juicy orange segments, ruby-red pomegranate seeds, and finely chopped fresh parsley.
- Drizzle the prepared vinaigrette over the salad and gently toss to ensure even distribution of flavors and ingredients.
- For an optional textural enhancement, sprinkle toasted walnut pieces on top, adding a delightful crunch to the dish.
Notes
- Rinse quinoa thoroughly to remove its natural coating called saponin, which can taste bitter and affect the overall flavor of the dish.
- Cooking quinoa with a pinch of salt enhances its nutty flavor and prevents blandness during preparation.
- Let quinoa cool completely before mixing with other ingredients to maintain its fluffy texture and prevent wilting of fresh produce.
- Experiment with different citrus juices like grapefruit or tangerine in the vinaigrette for unique flavor variations that complement the beets and pomegranate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg