Name: Pomegranate Quinoa Salad with Tea Vinaigrette Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: For Salad:; 1 bunch arugula; ½ lb snap peas; ¼ cup mint leaves; ½ cup pomegranate seeds; ½ cup roasted hazelnuts; ½ cup goat cheese; 1 cup quinoa; For Vinaigrette:; ½ tbsp dijon mustard; 1 tbsp cider vinegar; 1 tbsp Pure Leaf pomegranate flavor tea; 2 tbsp extra virgin olive oil; ¼ tsp salt; freshly ground pepper

This vibrant and refreshing Pomegranate Quinoa Salad with Tea Vinaigrette is a nutritious and delightful blend. The radiance of pomegranate seeds and the subtlety of quinoa strike a perfect balance. The tea vinaigrette adds an unexpected twist, balancing the flavors beautifully.

Photos of Pomegranate Quinoa Salad with Tea Vinaigrette Recipe

While most of the ingredients for this salad may be readily available in your pantry, there are a couple you might need to seek out. Pomegranate seeds and Pure Leaf Pomegranate flavor tea are crucial to this delicious salad and vinaigrette. You can usually find these in the fruit produce section and tea aisle of your local supermarket.

Ingredients for Pomegranate Quinoa Salad with Tea Vinaigrette

Arugula: A peppery leafy green that adds a spicy kick to the salad.

Snap peas: These add a fresh crunch and sweet flavor.

Mint leaves: They provide a refreshing and aromatic touch.

Pomegranate seeds: These jewel-like seeds add a sweet-tart punch and a beautiful pop of color.

Roasted hazelnuts: They provide a rich, nutty flavor and a satisfying crunch.

Goat cheese: This gives a creamy, tangy element to the salad.

Quinoa: A grain that is high in protein, making this salad filling.

Dijon mustard: Adds a tangy and spicy flavor to the vinaigrette.

Cider vinegar: It sharpens the flavors of the vinaigrette.

Pure leaf pomegranate flavor tea: This gives an unexpected fruity and slightly tart flavor to the vinaigrette.

Extra virgin olive oil: It creates a smooth and velvety base for the vinaigrette.

Salt and freshly ground pepper: Enhances the other flavors in the salad and vinaigrette.

One reader, Griselda Hathaway says:

This pomegranate quinoa salad with tea vinaigrette recipe is a game-changer! The flavors are a delightful surprise, and the vinaigrette adds a refreshing twist. The combination of textures and tastes is simply divine. I highly recommend trying this recipe for a healthy and satisfying meal.

Griselda Hathaway

Essential Techniques for Making Pomegranate Quinoa Salad with Tea Vinaigrette

How to cook quinoa: Quinoa should be rinsed thoroughly in a fine-mesh strainer before cooking to remove its natural coating, which can make it taste bitter or soapy. Use a 1:2 ratio of quinoa to water, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.

How to make vinaigrette: Whisk together the mustard, vinegar, and Pure Leaf pomegranate flavor tea in a small bowl. Slowly add the olive oil in a steady stream, whisking constantly to emulsify. Season with salt and pepper to taste.

How to assemble the salad: Layer the quinoa, snap peas, pomegranate seeds, mint, hazelnuts, goat cheese, and arugula in glass storage jars. Drizzle the vinaigrette over the salad and toss in the jar to coat before serving.

How To Make Pomegranate Quinoa Salad with Tea Vinaigrette

This quinoa salad bursts with juicy pomegranates and delicious crunch from roasted hazelnuts, and served with a uniquely tangy and fruity vinaigrette.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

For Salad:

1buncharugula,washed
½lbsnap peas,trimmed, stringed, cut in half on diagonal
¼cupmint leaves,packed
½cuppomegranate seeds
½cuproasted hazelnuts,coarsely chopped
½cupgoat cheese,crumbled
1cupquinoa

For Vinaigrette:

½tbspdijon mustard
1tbspcider vinegar
1tbspPure Leaf pomegranate flavor tea
2tbspextra virgin olive oil
¼tspsalt
freshly ground pepper,to taste

Instructions

In a medium saucepan, bring the quinoa and water to a boil.
Reduce heat to low then cover and simmer for about 15 to 20 minutes until tender and most of the liquid has been absorbed. Fluff with a fork.

Vinaigrette:

Whisk together the mustard, vinegar and Pure Leaf Pomegranate flavor tea in a small bowl.
Add olive oil in a slow stream, whisking constantly to emulsify. Add salt and pepper, and combine.
Place the dressing in 4 separate small portable containers or plastic baggies.

To Assemble:

Divide the quinoa, snap peas, pomegranate seeds, mint, hazelnuts, goat cheese, and arugula among 4 glass storage jars.
Drizzle vinaigrette over the salad and toss in jar to coat. Serve and enjoy!

Nutrition

Calories: 520.98kcal
Fat: 32.64g
Saturated Fat: 5.91g
Trans Fat: 0.00g
Monounsaturated Fat: 20.01g
Polyunsaturated Fat: 4.91g
Carbohydrates: 43.79g
Fiber: 9.54g
Sugar: 7.82g
Protein: 18.18g
Cholesterol: 10.35mg
Sodium: 292.69mg
Calcium: 219.62mg
Potassium: 875.62mg
Iron: 6.51mg
Vitamin A: 175.80µg
Vitamin C: 46.55mg

Expert Tip for Perfecting the Tea Vinaigrette

When roasting your hazelnuts, be sure to keep a close eye on them as they can easily burn. Spread them out in a single layer on a baking sheet and roast at 350 degrees Fahrenheit for about 10-15 minutes. You'll know they're done when they're golden and fragrant. Once cooled, you can easily remove the skins by rubbing the hazelnuts between a folded kitchen towel. This will add a delicious crunch and depth of flavor to your pomegranate quinoa salad.

Time-Saving Tips for Preparing This Quinoa Salad Recipe

Prep ahead: Cook the quinoa, roast the hazelnuts, and prepare the vinaigrette in advance to save time when assembling the salad.

Use pre-washed arugula: Opt for pre-washed arugula to skip the step of washing and drying the greens, saving you time and effort.

Multi-task: While the quinoa is cooking, you can prepare the vinaigrette and chop the snap peas, mint, and pomegranate seeds to maximize efficiency.

Invest in a salad spinner: A salad spinner can help you quickly wash and dry the arugula and snap peas, saving time and ensuring they are ready to use.

Pre-crumbled goat cheese: Consider using pre-crumbled goat cheese to eliminate the step of crumbling it yourself, making the salad preparation faster.

Substitute Ingredients For Pomegranate Quinoa Salad with Tea Vinaigrette Recipe

pomegranate seeds - Substitute with dried cranberries: Dried cranberries provide a similar sweet-tart flavor and chewy texture, adding a burst of fruity goodness to the salad.
quinoa - Substitute with farro: Farro has a nutty flavor and chewy texture similar to quinoa, providing a hearty base for the salad.
roasted hazelnuts - Substitute with toasted almonds: Toasted almonds offer a similar crunch and nutty flavor, complementing the salad with a delightful texture and taste.
goat cheese - Substitute with feta cheese: Feta cheese has a tangy and salty flavor, which can provide a similar creamy and tangy contrast to the salad ingredients.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds a similar tangy and slightly grainy texture to the vinaigrette, enhancing its flavor profile.
cider vinegar - Substitute with white wine vinegar: White wine vinegar offers a mild and slightly fruity flavor, which can substitute for the tangy acidity of cider vinegar in the vinaigrette.
pure leaf pomegranate flavor tea - Substitute with hibiscus tea: Hibiscus tea provides a similar floral and slightly tart flavor, infusing the vinaigrette with a refreshing and unique taste.
extra virgin olive oil - Substitute with avocado oil: Avocado oil offers a mild, buttery flavor and a high smoke point, making it a suitable substitute for extra virgin olive oil in the vinaigrette.

Essential Kitchen Tools for Making Pomegranate Quinoa Salad

Medium saucepan: A medium-sized pot used for boiling, simmering, and cooking various ingredients.
Fork: A utensil with prongs used for fluffing the quinoa and tossing the salad ingredients.
Whisk: A kitchen tool used for blending and emulsifying the vinaigrette ingredients.
Small bowl: Used for mixing and whisking the vinaigrette ingredients.
Glass storage jars: Containers for assembling and storing the salad.
Portable containers: Small, travel-friendly containers for carrying the vinaigrette.
Plastic baggies: Used as an alternative to portable containers for carrying the vinaigrette.
Spatula: Used for scraping the sides of the mixing bowl and tossing the salad in the glass jars.

Storage and Freezing Guidelines for Pomegranate Quinoa Salad

This quinoa salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The quinoa and vegetables will hold up well, but the arugula may start to wilt after a day or two.
To keep the arugula fresh, store it separately in a plastic bag or container and add it to the salad just before serving.
The tea vinaigrette can be stored in a separate airtight container in the refrigerator for up to a week. Give it a good shake or whisk before drizzling over the salad.
If you want to make this salad ahead of time for meal prep, assemble all the ingredients except for the arugula and vinaigrette. Store the quinoa, snap peas, pomegranate seeds, mint, hazelnuts, and goat cheese in an airtight container in the refrigerator. Add the arugula and vinaigrette just before serving.
Unfortunately, this salad does not freeze well due to the delicate nature of the arugula and the high water content in the vegetables. The texture and flavor of the salad will be compromised if frozen and thawed.
If you have leftover quinoa, you can freeze it in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight and fluff it up with a fork before using it in the salad.

How to Reheat Leftover Pomegranate Quinoa Salad

To reheat leftover pomegranate quinoa salad, start by removing the arugula and mint leaves from the salad, as they will wilt and become soggy when reheated. Set them aside in a separate bowl.
Place the remaining ingredients, including the quinoa, snap peas, pomegranate seeds, roasted hazelnuts, and goat cheese, in a microwave-safe bowl.
Drizzle a small amount of water or olive oil over the salad to help keep it moist during reheating.
Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
Microwave the salad on high power for 1-2 minutes, or until it reaches your desired temperature. The exact time will depend on the amount of salad you're reheating and the power of your microwave.
Once the salad is heated through, carefully remove the bowl from the microwave using oven mitts or a towel, as it will be hot.
Gently fluff the quinoa with a fork to separate the grains and distribute the heat evenly.
Add the reserved arugula and mint leaves back to the bowl, and toss the salad gently to combine.
If you have any leftover tea vinaigrette, drizzle it over the salad and toss again to coat evenly. If you don't have any leftover dressing, you can make a quick batch by following the recipe instructions.
Taste the salad and adjust the seasoning if needed, adding a pinch of salt or a squeeze of lemon juice to brighten the flavors.
Serve the reheated pomegranate quinoa salad immediately, while it's still warm. Enjoy the vibrant colors, fresh flavors, and satisfying textures of this delicious and nutritious dish!

Interesting Trivia About Pomegranates and Quinoa

The pomegranate in this pomegranate quinoa salad is a rich source of antioxidants and vitamins, including vitamin C and vitamin K.

Is Making Pomegranate Quinoa Salad at Home Cost-Effective?

This pomegranate quinoa salad with tea vinaigrette recipe offers a delightful blend of flavors and textures, making it a cost-effective option for households. The use of seasonal produce and pantry staples keeps the overall cost reasonable. With the vibrant colors and refreshing taste, this dish earns a solid 9/10 rating. The approximate cost for a household of 4 people is around $20, making it an affordable and nutritious choice for a family meal.

Is Pomegranate Quinoa Salad with Tea Vinaigrette Healthy?

The pomegranate quinoa salad with tea vinaigrette is a nutritious and well-balanced dish. Here's why:

Quinoa: This superfood is packed with protein, fiber, and essential nutrients like iron and magnesium.
Arugula: A leafy green rich in vitamins A, C, and K, as well as antioxidants and minerals.
Snap peas: Low in calories and high in fiber, vitamins, and minerals, snap peas add a satisfying crunch to the salad.
Pomegranate seeds: These jewel-like seeds are loaded with antioxidants, vitamin C, and fiber.
Hazelnuts: A good source of healthy fats, protein, and vitamin E, hazelnuts provide a delightful texture and flavor.
Goat cheese: While high in fat, goat cheese offers protein and calcium in moderation.
Tea vinaigrette: Using pomegranate tea as a base for the dressing adds a unique flavor profile and potential antioxidant benefits.

To make this salad even healthier, consider the following suggestions:

Reduce the amount of goat cheese or opt for a lower-fat variety to decrease the overall fat content.
Increase the proportion of arugula and snap peas to boost the salad's fiber and nutrient density.
Experiment with different types of tea in the vinaigrette, such as green or hibiscus, to introduce various antioxidants and flavors.
Add more colorful vegetables, like grated carrots or sliced bell peppers, to enhance the salad's visual appeal and nutritional value.
Sprinkle some chia seeds or ground flaxseed over the salad for an extra dose of omega-3 fatty acids and fiber.

Editor's Opinion on the Flavors and Textures of This Salad

The pomegranate quinoa salad with tea vinaigrette recipe is a delightful combination of flavors and textures. The use of pomegranate seeds adds a burst of sweetness, while the snap peas and arugula provide a refreshing crunch. The tea vinaigrette offers a unique and aromatic twist, complementing the earthy quinoa and nutty hazelnuts. The addition of goat cheese adds a creamy richness, balancing the dish perfectly. Overall, this recipe is a harmonious blend of ingredients that creates a vibrant and satisfying salad.

Enhance Your Pomegranate Quinoa Salad with Tea Vinaigrette Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Create a creamy and flavorful side dish by adding roasted garlic to your mashed potatoes. The roasted garlic adds a delicious depth of flavor that pairs perfectly with the pomegranate quinoa salad.

Grilled Vegetable Skewers: Elevate your meal with colorful and flavorful grilled vegetable skewers. The charred veggies add a smoky element that complements the freshness of the pomegranate quinoa salad.

Citrus Glazed Carrots: Add a touch of sweetness to your meal with citrus glazed carrots. The bright and tangy glaze enhances the natural sweetness of the carrots, creating a delightful side dish for the pomegranate quinoa salad.

Similar Salad Recipes to Try If You Love This One

Savory Stuffed Bell Peppers: A delicious and hearty dish that combines ground meat, rice, and flavorful seasonings, all stuffed inside colorful bell peppers and baked to perfection.

Mango Avocado Salsa: A refreshing and vibrant salsa made with ripe mangoes, creamy avocados, red onions, cilantro, and a zesty lime dressing. Perfect for dipping with tortilla chips or topping grilled fish or chicken.

Butternut Squash Soup: A comforting and velvety soup made with roasted butternut squash, onions, garlic, and a touch of warm spices. Garnish with a dollop of sour cream and a sprinkle of fresh herbs for a cozy meal.

Appetizer and Dessert Pairings for Pomegranate Quinoa Salad

Appetizers:

Savory Stuffed Mushrooms: Impress your guests with these delectable stuffed mushrooms, filled with a savory mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Crispy Zucchini Fritters: These crispy zucchini fritters are a delightful way to start any gathering. The combination of tender zucchini, flavorful herbs, and a golden crispy crust will leave your guests wanting more.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will satisfy any sweet tooth.

Apple Crisp: Savor the warm and comforting flavors of baked apples, cinnamon, and a crunchy oat topping in this delightful apple crisp. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and tartness.

Why trust this Pomegranate Quinoa Salad with Tea Vinaigrette Recipe:

This recipe offers a delightful combination of fresh and vibrant ingredients such as arugula, snap peas, and mint, providing a burst of flavor and nutrition. The pomegranate seeds add a sweet and tangy pop, while the roasted hazelnuts contribute a satisfying crunch. The quinoa serves as a hearty and wholesome base, complemented by creamy goat cheese. The vinaigrette, made with pure leaf pomegranate flavor tea, cider vinegar, and extra virgin olive oil, ties everything together with a refreshing and zesty touch. This recipe promises a delightful and nutritious dining experience.

Share your thoughts on this delicious Pomegranate Quinoa Salad with Tea Vinaigrette recipe in the Recipe Sharing forum and let us know if you have any creative variations or serving suggestions.

FAQ:

What is the best way to cook quinoa for this salad?

The best way to cook quinoa for this salad is to rinse it thoroughly under cold water to remove its natural coating, which can make it taste bitter. Then, cook it in a 1:2 ratio of quinoa to water, bringing it to a boil and then simmering for about 15-20 minutes until tender.

Can I make the vinaigrette ahead of time?

Yes, you can make the vinaigrette ahead of time. It's actually a great idea to prepare it in advance to allow the flavors to meld together. Just store it in a sealed container in the refrigerator until you're ready to use it.

Can I substitute any ingredients in the salad?

Absolutely! This recipe is quite versatile. You can substitute the arugula with spinach or mixed greens, the snap peas with asparagus or green beans, and the hazelnuts with almonds or walnuts. Feel free to get creative and use what you have on hand.

How long will this salad stay fresh?

This salad will stay fresh for about 2-3 days when stored in airtight containers in the refrigerator. However, it's best to add the vinaigrette just before serving to keep the salad crisp and fresh.

Can I make this salad ahead of time for a party?

Yes, you can prepare the salad ingredients ahead of time and store them in separate containers. When you're ready to serve, simply assemble the salad in jars or a serving bowl, drizzle with the vinaigrette, and toss to combine. It's a convenient and delicious option for entertaining.