Quinoa Salad

  • Yield 8 to 10 servings

The brilliant autumnal colors of orange persmimmon and ruby-red pomegranate make this a perfect salad for the buffet table.


1/4 cup fresh lemon juice
3 tablespoons pomegranate juice
1 tablespoon whole-grain mustard
1/3 cup olive oil
-- Salt and freshly ground black pepper
2 cups quinoa
4 cups water or chicken or vegetable broth
3 -- fuyu persimmons, peeled and finely diced
1 cup pomegranate seeds
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 1/4 cups crumbled feta or fresh goat cheese


  1. To make the dressing:  In a medium bowl, whisk together the lemon juice, pomegranat juice, and mustard.  Add the olive oil, whisking until incorporated.  Season with salt and pepper and set aside.
  2. To make the salad:  Pour the quinoa into a bowl of cold water and wash it, rubbing it between your hands.  Drain and repeat until the water is clear.  Bring the 4 cups water and quinoa to a boil in a large saucepan.  Stir once and cook, uncovered, over medium-high heat for about 10 minutes, or until the liquid is absorbed.  Transfer to a large bowl.  Let cool.
  3. Add the persimmons and pomegranate seeds to the quinoa.  Mix with a fork to keep the quinoa fluffy.  Add the parsley and chives.
  4. Pour the dressing over the grains and fruit and mix with the fork.  Carefully add the feta cheese.  Taste for seasoning and chill for at least 2 hours.  Serve.

Reprinted with permission from Diane Rossen Worthington's Seriously Parties: Recipes, Menus and Advice for Effortless Entertaining (Chronicle Books, 2012). 



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