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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3 Responses to “Homemade Cinnamon Applesauce”

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    1
    Juliane Savin — April 13, 2013 at 10:11 pm

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    Adela Zuckerberg — April 14, 2013 at 2:44 am
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    Linda — June 11, 2013 at 9:53 am

    Here’s my recipe and it’s a winner: cut apples in chunks, add a little water and a little regular sugar or splenda. But then add a handful or two of cinnamon red hots!!!!!. Bring the pot to a low simmer, stirring occasionally, but stop just before apples turn to much, in other words, they’re barely done. Remove from heat and serve. They really are delicious, hot or cold. The apple chunks are delightful. Try it and hope you also like it.

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