Winter Pomegranate Orange Quinoa Salad
A vibrant salad combining quinoa, mandarin oranges, and pomegranate seeds, topped with a creamy lemon Greek yogurt dressing.
Ingredients
Salad Ingredients
- 1 cup uncooked quinoa Rinse prior to cooking to remove bitterness.
- 3 cups chopped baby spinach Can substitute with kale or arugula.
- 2 cups drained canned mandarin oranges Fresh mandarin oranges can be used if in season.
- 1 cup pomegranate seeds Fresh pomegranate seeds are a great option.
- ¼ cup coarsely chopped pistachios
- ¼ cup crumbled feta cheese Can replace with goat cheese.
Dressing Ingredients
- 3 tablespoons fresh lemon juice About 1 lemon.
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar Adjust to taste.
- 1 teaspoon minced garlic
- ½ cup plain Greek yogurt
- ⅓ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
Preparation
- Cook 1 cup of uncooked quinoa according to the package directions. Once cooked, set it aside to cool for 10 minutes.
- In a large bowl, add the cooked and cooled quinoa, 3 cups of chopped baby spinach, 2 cups of drained canned mandarin oranges, and 1 cup of pomegranate seeds. Toss them together lightly.
Dressing
- Make the dressing by combining the fresh lemon juice, apple cider vinegar, granulated sugar, minced garlic, Greek yogurt, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and creamy.
Assembly
- Drizzle your preferred amount of dressing over the salad and toss together until evenly coated.
- Top with coarsely chopped pistachios and crumbled feta cheese and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep any unused dressing separate until ready to serve to prevent sogginess.