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

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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.

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16 Responses to “Winter Kale and Quinoa Salad”

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    Kelsey — January 12, 2013 at 10:02 am

    I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

    Love the new layout, also. Way to go!

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    Wicked Goodies — January 12, 2013 at 9:54 pm

    Yum! I am also addicted to kale since doing a CSA here in Boston 🙂

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    Jill McOwen — January 12, 2013 at 10:45 pm

    It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

    So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.

    • beantownbaker — January 13th, 2013 @ 10:02 am

      Thanks so much for the recipe!!

      We work in West Chester and are living in Oakley right now. Trying to find a house at some point…

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    Megan — January 13, 2013 at 9:28 pm

    I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.

    • beantownbaker — January 13th, 2013 @ 10:06 pm

      This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.

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    Sues — January 14, 2013 at 7:39 am

    I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!

    • beantownbaker — January 14th, 2013 @ 3:47 pm

      Pretty food is definitely always tastier than ugly food 🙂

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    Shannon — January 14, 2013 at 1:29 pm

    looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!

    • beantownbaker — January 14th, 2013 @ 3:48 pm

      Very similar indeed!

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    Michelle — January 14, 2013 at 2:10 pm

    This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂

    • beantownbaker — January 14th, 2013 @ 3:49 pm

      I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!

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    Cara — January 14, 2013 at 7:40 pm

    Sounds great to me! I love the ingredients. And the colors 🙂

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    ErinsFoodFiles — January 17, 2013 at 1:25 pm

    This sounds right up my alley! YUM!!

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    Sarah — November 1, 2013 at 9:33 pm

    I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!

    • beantownbaker — November 3rd, 2013 @ 12:35 pm

      Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.

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