I was totally overwhelmed by the abundance of fresh Mediterranean food on my recent trip to Israel. Every time we sat down to the table, our hosts covered every available square inch with dishes to try. I couldn’t let one pass me by, so I always left the table feeling thoroughly stuffed and seriously spoiled.
In those stomach-clutching moments, I daydreamed about going home to a simple quinoa salad and a glass of wine. The grass is always greener, isn’t it?
Honest to goodness, those dishes passed by so quickly that I hardly had a moment to dissect one before the next arrived. I had hoped to come home with a long list of dishes to recreate, but I’m left mostly with vague, game-changing impressions of flavors, colors, smells and sights.
This salad is based on a recipe that my new friend Jessa recited to me by memory. I couldn’t resist adding more herbs and almonds, then some pomegranate and a dash of warming cinnamon to satisfy my post-Israel trip taste buds.
Please feel free to adjust the ingredients to suit your preferences—maybe you don’t like olives (leave them out) or you’re craving some creaminess (add crumbled goat cheese or feta). Maybe you’ll want to finish off the dish with another splash of rich olive oil. Go for it!
Herbed Quinoa and Pomegranate Salad
A healthy, light salad or side dish featuring quinoa, mint and parsley, pomegranate, almonds and lemon. This gluten-free dish would be a great addition to your holiday table! Recipe yields 4 medium servings or up to 8 small, side dish servings.
- To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
- To toast the almonds: In a small skillet, heat the almonds over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges. Don’t let them burn! Transfer toasted almonds to your serving bowl to cool.
- To prepare the dressing: Whisk together the olive oil, lemon juice, salt, cinnamon and a generous amount of freshly ground black pepper.
- Final assembly: In your serving bowl, in addition to the almonds, combine the quinoa, chopped mint and parsley, pomegranate, cranberries and olives or cheese. Drizzle the dressing over the salad and toss to coat. Taste and mix in additional salt, pepper and/or olive oil if necessary. Serve right away or refrigerate for later.
Notes
Recipe inspired by Jessa’s quarter cup salad recipe (given to me verbally) and my experience in Israel.
Keep it vegan/dairy free: Don’t add cheese.
Make it nut free: Substitute pepitas (pumpkin seeds) for the almonds.
Storage suggestions: This salad will keep well in the refrigerator, covered, for a few days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
