Why We Like It
There is something about pomegranate seeds that add the perfect holiday flair! This quinoa salad has an excellent fresh flavor and would be ideal to take to parties or family gatherings. Warning...it may disappear quick...even without the optional bacon!
Cook the Quinoa:
Add the quinoa with 2 cups of water to a medium size saucepan. Bring to a boil then reduce heat to low, cover and simmer 15-20 minutes until liquid is absorbed. When done, fluff with a fork, remove the lid and set aside to cool.
Cook the Bacon (OPTIONAL):
Preheat the oven to 400 degrees.
Place bacon on a foil-lined baking sheet and bake for 10-12 minutes until browned and cooked through.
Remove from the oven and place on a paper towel-lined plate to cool.
Make the Dressing:
Add to a small bowl or mason jar and stir or shake to combine. Set aside.
Put it all together:
Add cooked quinoa to a large bowl. Add the dressing and stir to combine. Then add everything else, along with the cooked crumbled bacon (if desired), and toss to combine.
Serve and Enjoy!
If you have never seeded a pomegranate before, don’t be intimidated! One easy way to do it is to first fill a bowl with cool water, and then cut the pomegranate in half. One at a time, place the pomegranate half in the water and pry the seeds out. The water helps the white pulp float to the top which makes it easier to separate the seeds out. For more on pomegranates, see our coaching tip!
Shallots are very small onions and they tend to be milder and sweeter than regular onions. They can be found near the regular onions at the store.
Nutrition Information for one serving (without optional bacon)
- Calories: 370
- Fat: 19.5 g
- Saturated Fat: 3.2 g
- Total Carbohydrate: 40 g
- Cholesterol: 9 mg
- Fiber: 6.5 g
- Sugars: 14 g
- Protein: 11 g
- Sodium: 330 mg
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