Holiday Quinoa Crunch Salad

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I am sure most of you have those ubiquitous side dishes for your holiday meals that are a requested staple from family and friends. I know my family has theirs. But why not change things up and introduce this gem of a recipe? This salad is excellent alongside a holiday roast, but it is also a well-received option for your vegetarian guests. Quinoa, pomegranate arils (seeds), a bit of red onion, fresh flat-leaf parsley, and almonds make up the base of this recipe, making it packed full of nutritional benefits and texture but also a "gotta go back for more" flavor!  

Speaking of flavor, I think what really got me with this salad was the dressing. It is a light citrus dressing that has just a hint of holiday spice from cinnamon and allspice. So, use only some of those spices in your desserts!

Since it is the holiday season and life gets a little busy, I like to make things easier in several ways. I make the quinoa the night before, I buy pomegranate arils already seeded (but if you are feeling ambitious or have a kitchen helper, see my kitchen tip here on how to deseed a pomegranate), and I also buy a package of Honey-Roasted Sliced Almonds (you should be able to find these or a similar salad topping in the produce section of a grocery store). 

It is lovely, as I have just described, but the addition of avocado and Queso Fresco really takes it over the top by adding another layer of texture and flavor. Both are definitely optional, but they come highly recommended! Note: if you do use avocado, I like to keep it on the side for the holiday meal or if packed individually for weekday lunches to keep it from oxidizing.

Feel free to change the flavor profile by using a different type of nut, like roasted pistachio or candied walnut.  Can't find Queso Fresco? Feta would be a good substitute, or you can omit the cheese altogether (or serve it on the side) to make it vegan.  As I always say, "Make it for you; make it your own." Happy cooking!

Printable Recipe

Holiday Quinoa Crunch Salad

Serves 6-8

For the Salad

1 1/2 cups pre-washed red Quinoa

3 cups water

Pinch of Kosher salt

1 cup pomegranate arils (seeds)

1/4 cup finely diced red onion

1 cup chopped Italian (flat-leaf) parsley

1/2 cup Honey-Roasted Sliced Almonds

For the Dressing

1 Tablespoon orange zest from half an orange

1/2 cup freshly squeezed orange juice, about half an orange

1/3 cup Extra Virgin olive oil

1 Tablespoon red wine vinegar

1/2 teaspoon Kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cinnamon

1/8 teaspoon ground allspice

Accompaniments (optional, but really good)

1-2 avocados, peeled, pitted and sliced or chopped

1 cup crumbled Queso Fresco or Feta cheese

For the Salad

In a medium saucepan, bring the water and salt to a boil.  Add the quinoa, stirring until combined.  Reduce the heat to medium-low. Cover and cook for 15 minutes until the liquid is absorbed.  Remove from the heat and let rest for 15 minutes. Fluff with a fork and set aside to cool to room temperature. (Quinoa can be made the day before, cooled completely, and refrigerated.)

Transfer the quinoa to a large bowl, and add the pomegranate arils, red onion, parsley, and almonds, Toss to combine: set aside.

For the Dressing

In a medium bowl, whisk together the zest, juice, oil, vinegar, salt, pepper, and spices.

Pour the dressing over the salad and toss to combine.  Serve with avocado and cheese if you using it.  Enjoy!

Source: Adapted from feastingathome.com