Holiday Crunch Salad Recipe
Total Time
10 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(20)
Ingredients
6 servings
- 1 ½ cups uncooked quinoa (4 cups cooked)
- 1 cup pomegranate seeds
- 4 chopped scallions
- 1 cup chopped Italian parsley
- ½ cup toasted sliced almonds
- ½ orange- zest and juice
- ⅓ cup olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon salt, more to taste
- ¼ teaspoon cracked pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- 1-2 chopped avocados ( optional)
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Preparation
Step 1
Rinse the quinoa with cold water to remove bitterness. Strain and place in a medium pot. Add 2 ⅔ cups water and a pinch of salt, and bring to a boil. Cover, lower to a gentle simmer, for 15 minutes. Let cool, fluff with a fork. Feel free to make this ahead and refrigerate.
Step 2
Place cooled cooked quinoa, pomegranate seeds, scallions, parsley and almonds in a medium bowl.
Step 3
Add the olive oil, orange juice and zest, vinegar, salt and spices and toss well.
Step 4
Taste and adjust salt. Gently fold in the avocado right before serving (or serve the avocado on the side, if wanting to keep leftovers).
Step 5
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