Quinoa Salad

  • Yield: 8 to 10 servings


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