Pomegranate Cranberry Quinoa Salad
I think I’m probably the last food blogger to try quinoa. Seriously, I don’t know what was holding me back for so long, but once I tried it I never looked back.
You want to know another food that I’ve never tried until now? Pomegranate. Lame? Yes. But hey, I’m putting myself out there and trying these new foods. Better late than never. I saw this recipe pop up on Katie’s blog soon after watching the Good Eats episode about pomegranates. Alton Brown said that pomegranates or their seeds will stay fresh in the fridge for up to 2 months! So you could grab some at the store now while they’re in season and still be enjoying them in the spring.
Hubby and I thouroughly enjoyed this quinoa salad. The pomegranate seeds provide not only sweetness but also a fun little burst of juice and a crunch as you bite into them. I made two batches of this colorful side dish in one weekend we enjoyed it so much!
What new foods have you been wanting to try?
One Year Ago: Gingerbread Apple Upside Down Cake and Gooey Bars
Two Years Ago: Inauguration Day Cupcakes
Three Years Ago: Clam Chowder
Pomegranate Cranberry Quinoa Salad
Yield: 4
Ingredients:
2 cups chicken stock
1 cup quinoa
1/2 cup dried cranberries
Juice of 1/2 an orange
1/2 cup pomegranate seeds
Salt and pepper to taste
2 tbs slivered almonds
Directions:
Start by bringing the chicken stock to a boil. Add the quinoa, cover and reduce head to low. Let the quinoa simmer until the liquid has evaporated.
Once the quinoa is done, set it aside and let it cool slightly.
Once the quinoa has cooled slightly, add the orange juice and cranberries. Toss to combine, salt and pepper to taste. Gently mix in the pomegranate seeds and top with almonds. Serve either warm, room temperature or cold.
Recipe from The Small Boston Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’ve been anxious to try rhubarb but after many trips to the grocery store missed the season. (it sold out-FAST!) Did you use fresh or frozen rhubarb? I just saw the frozen kind and have been thinking about giving it a try.
~ingrid
Ingrid – I made this when I was home in the Midwest back in June. It seems easier to find out there than in the East Coast where I live. We use fresh and I’ve never used frozen although my dad does freeze his for the rhubarb rolls I made a few weeks ago too. I should have grabbed a ton and froze it myself…
I made these for a 4th of July party. we ran out of fresh and had to use frozen rhubarb, which tasted fine, we couldnt tell the difference (but we also had the fresh mixed in). Although I would suggest cutting the frozen pieces up a bit more- they came out of the bag huge! ~Jen’s older-younger sister
thanks little sis! Were they store bought or did Dad freeze them from fresh?
No kidding – those look like the best dessert ever!! I’m starring and making for sure!
Ya know what- I’ve never made anything with rhubarb! But those sure look yummy so I might have to try it 🙂
These look delicious!
I love rhubarb, what a great new way to use it;)
I really need to try rhubarb. I am afraid I won’t like it, but this looks like a great recipe!
Thank for the info Jen! I just may go ahead and give frozen a try otherwise its wait a year.
~ingrid