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SPRING QUINOA SALAD WITH POMEGRANATE AND PISTACHIOS

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Serves: 4

This bright side—fragrant with fresh herbs and accented with crunchy pistachios and tart, pomegranate arils—will complement most any main dish.

 


Ingredients

1 c. pre-rinsed white quinoa (or blend of red and white)

2 c. water

1/3 c. golden raisins

1/3 c. shelled unsalted pistachios, coarsely chopped

1/3 c. pomegranate arils

1/4 c. scallion, finely chopped

1/4 c. parsley, finely chopped

1 T. mint, finely chopped

Zest of 1 orange

1/3 c. feta cheese, crumbled (optional)

DRESSING:

1 T. fresh lemon juice

1 T. + 2 T. cider vinegar, divided

2 t. honey or agave syrup

1/2 t. coarse kosher salt

1/2 c. extra virgin olive oil

To Prepare

In a medium saucepan, add quinoa and water, cover and bring to a rolling boil. Reduce heat to medium and continue to cook, covered, for 15 minutes until quinoa is translucent and all the water is absorbed. Fluff with a fork and set aside for 10 minutes.

Meanwhile, in a small dish, soak raisins in 1 T. cider vinegar. This will rehydrate and plump the raisins. Prepare the dressing by whisking together lemon juice, cider vinegar, honey andsalt. Slowly whisk in the olive oil. Set aside.

Combine prepared quinoa, soaked raisins, pistachios, herbs, orange zest and feta (if desired). Toss with dressing. Adjust seasoning and serve chilled or at room temperature.

To Serve

Transfer combined salad to a platter. Garnish with extra pomegranate arils.

Pair with Molo 8 Lambrusco Mantovano.



Eddie's Recipe Tip:

Turn up the tart with dried cherries or dried apricots in place of pomegranate arils. For a #Whole30 approved rendition, sub apple juice for honey, riced cauliflower for the quinoa, and nix the feta.