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Pomegranate Quinoa Salad
Another OKS&F Healthy Recipe

Quinoa, a healthful grain, is easy to cook and has a very pleasing texture. Make this healthy salad, including brilliant orange persimmon and beautiful red pomegranate for your next meal alongside a roasted chicken or turkey.

This recipe serves 8 to 10


1/2 cup olive oil
1/4 cup lemon juice
3 tbsp pomegranate juice
1 tbsp whole-grain mustard
Salt and freshly ground black

2 cups quinoa
4 cups chicken or vegetable broth
3 fuyu persimmons (slightly sweet and crisp), peeled and finely diced
1 cup pomegranate seeds
1/4 cup fresh finely chopped parsley
2 tbsp fresh finely chopped chives
1 cup fresh crumbled feta cheese


To make the salad: Pour the quinoa into a bowl of cold water and wash it, rubbing between your hands. Drain and repeat until the water is clear. Bring the 4 cups broth 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.
Add the persimmons and pomegranate seeds to the quinoa. Mix with a fork to keep the quinoa nice and fluffy. Lastly, add the parsley and chives.

Chill for at least 2 hours. Remove from refrigeration 15 minutes before serving.

We prefer to add the dressing just before serving so that the flavors are fresh. In a medium bowl, whisk together the lemon juice, pomegranate juice, and mustard. Add the olive oil, whisking until incorporated.
Season with salt and pepper and set aside.

Pour the dressing over the salad and mix with a fork. Carefully add the feta cheese. Enjoy!

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