Pomegranate citrus quinoa salad
A refreshing, crunchy salad packed with complete protein, fruits and vegetables for a ‘powerfuel’ lunch.
This quinoa salad is one of my favorite go-tos for a quick and easy lunch, or a pick-me-up snack that keeps me satisfied for a good while. It’s packed with tons of nutrients in bright summery colors, crunchy textures and tart-sweet fruit. It’ll keep fresh in the fridge for several days, so you can count on getting a few good meals out of it.
You can also pack up this gorgeous citrus quinoa salad up and bring it to the beach or on your next picnic; it’s not quite shelf stable, but the veggies and fruit will hold even after sitting out for a few hours.
- 1 1/2 cup quinoa
- 1 bunch scallions
- 1/2 cup pomegranate seeds
- 1 grapefruit
- 1 navel orange
- 10-12 sugar snap peas
- 6-10 dried apricots, finely diced (optional)
- 1 avocado (optional)
- 2 handfuls curly parsley, chopped
- 1/4 cup red wine or balsamic vinegar
- Splash of maple syrup (optional)
- 1 teaspoon black powder
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon garlic powder
Put quinoa and 2 1/4 cups water into a medium pot. Bring to a boil, then reduce to low and simmer 10-15 minutes or until water is absorbed and quinoa is cooked.
Slice scallions and sugar snaps, and place in medium salad bowl.
Using a paring knife, cut off skin and pith (white stuff in between peel and fruit) from grapefruit and orange. Hold in the palm of your hand and cut into each segment at an angle, letting segments drop into a bowl. Squeeze all remaining juices into the bowl.
When quinoa is cooked and slightly cooled, add to bowl. Season with balsamic vinegar, chopped parsley and spices. Add pomegranate arils, diced apricots, and cubed avocado, if using.
*If you add avocado to the salad, it will brown within a few hours. I usually leave it out unless I have reason to believe the entire salad will be eaten in one sitting. Or I add it to my portion immediately before eating.