If you’ve been wondering about the difference between golden and red quinoa, there is none, other than the color. In this red quinoa salad, I chose the red variety just to add more color. It’s easy to throw together. You don’t even need a recipe, but I did write down everything so you’d have some ideas on what to use. Be sure to rinse your quinoa. It helps make it perfect. Enjoy!
Red Quinoa Salad with Pomegranate Vinaigrette
A sweet and tangy red quinoa salad recipe that brings color and flavor to your meal.
Ingredients:
- 1 cup red quinoa (or golden)
- 2 bags of arugula (about 8 cups)
- 1 cup pomegranate seeds
- 2 cups cubed feta cheese
- 1 cup pomegranate juice
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/16 teaspoon ground black pepper
- 1 teaspoon gluten free balsamic vinegar
- 1 teaspoon extra-virgin olive oil, or more to your liking
For the Salad:
For the Pomegranate Vinaigrette Dressing:
Instructions:
- In a small stainless steel or other non-reactive saucepan, bring the pomegranate juice to a boil. Lower heat to medium and cook until it reduces to about 1/3 cup. This takes about 10 minutes.
- Remove the saucepan from the burner and stir in the sugar, salt, vinegar and oil. Whisk until the sugar melts; and then set it aside to cool.
- Rinse the quinoa thoroughly using a fine mesh strainer.
- Cook the red quinoa according to the instructions on its package.
- On four large plates, arrange arugula and top with cooked quinoa, pomegranate seeds and feta cubes.
- Drizzle with your favorite salad dressing.
To make the Salad Dressing:
To Make the Salad:
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