Pomegranate Quinoa Spinach Salad Recipes
POMEGRANATE-QUINOA SPINACH SALAD
Quinoa lends its nutty flavor to a spinach salad that's as lovely as it is delicious, topped with toasted almonds and tasty pomegranate seeds.
Provided by My Food and Family
Categories Special Diets
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Bring water to boil in small saucepan. Stir in quinoa; cover. Simmer on medium-low heat 10 min. Remove from heat. Let stand 4 min.; fluff with fork. Cool.
- Place spinach on serving plate; top with quinoa and all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE
Steps:
- Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
- Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
- Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.
Nutrition Facts : Calories 417 calories, Carbohydrate 48.4 g, Fat 21.6 g, Fiber 6.2 g, Protein 10.8 g, SaturatedFat 6.1 g, Sodium 28.3 mg, Sugar 15.9 g
SPINACH POMEGRANATE SALAD
A very quick and nutritious salad made with pomegranate seeds and feta cheese.
Provided by SarieNickle
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 14.9 g, Cholesterol 28 mg, Fat 21.4 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.2 g, Sodium 584.6 mg, Sugar 9.1 g
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- In a medium saucepan, bring 3 cups of water and 1 1/2 cups of quinoa to a boil with a generous pinch of salt. Once boiling, reduce to a simmer and cover for 15 minutes. Fluff with a fork, then add quinoa to a large mixing bowl to cool slightly.
- To make dressing: whisk all ingredients together vigorously until dressing emulsifies. Set aside.
- Once quinoa has cooled, stir in spinach, herbs, lemon juice, minced shallot, sumac, toasted pistachios, and pomegranate seeds. Toss very well with dressing, until all salad is coated. Divide evenly among four bowls and serve immediately.
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