Vibrant Pomegranate-Quinoa Salad with Maple-Dijon Vinaigrette

Bright, colorful, and bursting with flavor, this Vibrant Pomegranate-Quinoa Salad is a delightful addition to any meal or gathering. The combination of fluffy quinoa, juicy pomegranate seeds, and crunchy vegetables creates a medley that not only looks stunning but also tastes incredible.

The Maple-Dijon vinaigrette ties it all together with a perfect balance of sweetness and tang. It’s easy to whip up and makes this salad a versatile option for lunch, dinner, or as a side dish for your holiday table.

Vibrant Pomegranate-Quinoa Salad with Maple-Dijon Vinaigrette

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 220 calories 9g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup quinoa
• 2 cups water
• 1 cup pomegranate seeds
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

FOR THE VINAIGRETTE

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is fluffy and all the water is absorbed.
3. While the quinoa is cooking, prepare the vinaigrette by whisking together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl.
4. Once the quinoa has cooled slightly, transfer it to a large bowl. Add the pomegranate seeds, cucumber, red bell pepper, red onion, parsley, and feta cheese if using.
5. Drizzle the vinaigrette over the salad and toss gently to combine. Adjust seasoning to taste.

Notes

Tip: This salad is best enjoyed fresh but can be refrigerated for up to 2 days. Add a splash more vinaigrette before serving if needed.

For the best flavor, let the salad sit for about 15 minutes after tossing to allow the ingredients to mingle. If you want to add some protein, grilled chicken or chickpeas work beautifully. Feel free to substitute the pomegranate seeds with cranberries or oranges for a different twist.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Just be mindful that the quinoa will absorb some of the dressing as it sits, so you may want to add a splash more vinaigrette before serving.