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. 
These are so adorable! A friend once made me margarita cupcakes for a birthday, but I love the sound of all the coconut.
I love this cupcakes week!!!!! And even Pina-colada cupcakes…..ciao, Flavia
these look incredible! I am LOVING cupcake week!
These make me crave a warm summer day.
This sounds like a fun, summery cupcake recipe! Love it!
Mmm these look awesome! But where’s the rum?
Tell me about it! I’m not excited about the rain/snow we’re supposed to get tonight and tomorrow.
Good point! They have the flavors of a pina colada without the alcohol. If you wanted to add some rum, I’d throw it into the filling.
I’d like one of these cupcakes along with a pina colada on the beach!
I’ve really been into “booze” cupcake lately and yours looks fantastic! Perfect for a luau or a summer pool party!
Those are truly beautiful cupcakes! I love Pina Coladas and I love cupcakes so…
These are so beautiful! Eating one of these would bring me back to Hawaii 🙂
Ooohhh Hawaii sounds awesome right about now. I’ve never been.
oh my gosh, those look adorable, and i love the flavor combo, too!!
Very nice! May I ask how you set the background for your cupcake pics? The solid colors really bring attention to the cupcakes themselves.
For the majority of my cupcakes, I use a piece 12×12 scrap-booking paper for my backgrounds. I have a big stack of a variety of colors and patterns.
Thank you 🙂 .
I love the garnishes on the top, they looke exactly like little poolside drinks. I have been wanting to try a cocktail-like cake since I went to “cupcake happy hour” at Kickass Cupcakes in Davis Square. Have you ever been there? Because if you haven’t you must go and try their mojito!
I have been to Kickass before during the Cupcake Crawl I hosted a couple years ago. In fact, we even tasted the mojito cupcake while we were there.
Such creative finishing touches to a perfectly delightful cupcake.