Quinoa Salad with Pomegranate and Orange

Step 1

Rinse the 1 cup quinoa in a fine-mesh strainer. Combine with 2 cups water in a saucepan and bring to a boil.

Step 2

Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

Step 3

While quinoa cooks, segment the 2 oranges: cut off the peel and pith, then slice between membranes to release segments. Squeeze the remaining membranes to collect juice.

Step 4

In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp orange juice (from the membranes), and 0.5 tsp salt.

Step 5

In a large bowl, combine the cooked quinoa, 1 cup pomegranate seeds, orange segments, 0.5 cup chopped herbs, and 0.5 cup toasted nuts.

Step 6

Pour the dressing over the salad and toss gently to combine. Taste and adjust salt if needed. Serve at room temperature or chilled.

Step 7

Optional: add a pinch of ground cumin or cinnamon for extra warmth.