Quinoa Pomegranate Salad with Roasted Pecans

This protein rich salad jewelled with pomegranate seeds is perfect with a bowl of soup or as an accompaniment to a holiday meal.  This salad only takes half an hour to prepare once you learn the trick of whacking a cut open pomegranate with a wooden spoon to remove the arils!

 

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Ingredients:

serves 4-6

  • 11/2 cups of uncooked quinoa
  • 2 tsp. of pink himalayan salt
  • 1/3 cup of extra virgin olive or avocado oil
  • 1/3 cup balsamic vinegar
  • 1 tsp. dijon mustard
  • arils from one or two pomegranates
  • 3/4 cup of roasted pecans, chopped coarsly *
  • 3 green onions, chopped
  • 3/4 cup of flat leaf parsley, chopped
  • lots of fresh cracked pepper

 

* To roast the pecans bake at 350 for 6-8 min. on a cookie sheet.

Combine the quinoa with 2 cups of water and the 2 tsp. of salt in a small saucepan. Cooking the quinoa with the salt ensures that it is distributed evenly. Cover, bring to a boil and then simmer for 15 min. Allow to sit for 10 min. before fluffing with a fork. While the quinoa cooks, prepare the rest of the ingredients.

The dressing:

Whisk the oil, balsamic vinegar and mustard together in a small bowl. Toss the dressing with the warm quinoa in a medium sized bowl. Allow it to cool to room temperature while you prepare the rest of the ingredients.

To prep the pomegranate:

Score the outer skin of the pomegranate in 1/2 with a knife.

 

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Pry it apart with your fingers and then gently pry each half apart slightly to loosen the arils.

 

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Holding the pomegranate half over a bowl, whack the outside of it with wooden spoon. The arils will all pop out into the bowl!

 

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Remove any little bits of the yellow membrane that may have fallen into the bowl as well.

 

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Add the arils, roasted pecans, green onion, and parsley to the dressed, cooled quinoa.

 

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Mix well and top with plenty of fresh cracked pepper!

 

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