Fall Quinoa Salad

By KeyIngredient

Ingredients

• For the quinoa:
• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon kosher salt
• Splash olive oil
• For the salad:
• 1 cup unsalted almonds
• 1 cup pomegranate seeds, about one large pomegranate or two medium sized (here’s how to easily get the seeds out)
• 4 cups wild organic arugula (about one box)
• Juice of 2 meyer lemons
• 1/2 cup olive oil
• Salt, to taste

Details

Servings 8
Adapted from popsugar.com

Preparation

Step 1

Measure the quinoa in a large measuring cup and pour cool tap water covering the measured amount. Swirl around with your finger or a spoon and let sit for at least two minutes. Pour the ingredients into a fine mesh sieve to drain.

Put a small saucepan (with a lid that fits) over medium-high heat and drizzle in olive oil. Pour moistened quinoa into the pan and stir to coat the quinoa with the oil. Toast the quinoa, the heat will dry the water from the soaking process. This can take 3-5 minutes, be careful not to brown the quinoa. Add the water and salt and stir to combine. Bring to an aggressive boil and cover, turning down your stove to the lowest setting (on my Wolf this is the simmer setting). Cook for 15 minutes. Turn off the heat — don’t peek. Let rest covered for 5 minutes. Lift the lid and fluff with a fork.

To cool quickly, spread the mixture on a cookie sheet lined with parchment.

Make the salad

Once the almonds and quinoa have cooled, mix together all of the ingredients in a large bowl. I don’t even mix the dressing, I just pour everything in a bowl and toss. Taste for seasoning. Enjoy!

popsugar.com