Red Quinoa Pomegranate Salad - alive magazine
Think of red quinoa as a cheery version of the more customary beige. Spicy-sweet peppadew peppers add a little zing to this salad. Look for them in the deli…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Fine-mesh sieve
- Saucepan
- Fork
- Mixing bowl
- Whisk
- Serving platter
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Slotted spoon
- Spoon
- Kitchen scale
- Stove
- Kitchen shears
Ingredients
- 3/4 cup (180 mL) red quinoa
- 1 1/4 cups (310 mL) low-sodium vegetable broth
- 1 cup (250 mL) pomegranate seeds
- 1 cup (250 mL) quartered peppadew or sweet piquanté peppers
- 1 pint (500 mL) cherry tomatoes, halved
- 1/2 cup (125 mL) chopped fresh mint
- 1/2 cup (125 mL) chopped flat-leaf parsley
- 1/3 cup (80 mL) sliced pecans
- 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3 oz (85 g) feta cheese, diced
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