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!
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Red Quinoa Salad with Pomegranate Vinaigrette
Yield: Makes 4 servings
A sweet and tangy red quinoa salad recipe that brings color and flavor to your meal.
Ingredients:
For the Salad:
1 cup red quinoa (or golden)
2 bags of arugula (about 8 cups)
1 cup pomegranate seeds
2 cups cubed feta cheese
For the Pomegranate Vinaigrette Dressing:
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
Instructions:
To make the Salad Dressing:
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.
To Make the Salad:
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.