I love the contrast between the neutral-tasting quinoa and the bursts of flavor from the orange and pomegranate. A tri-color quinoa mix (white, red, and black) makes for an even more colorful dish, but regular (white) quinoa tastes just as good.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes 

Serves: 6

Ingredients

  • 1 cup tri-color or regular quinoa
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. extra-virgin olive oil
  • ¼ tsp. kosher salt
  • ¼ cup loosely packed fresh mint leaves
  • ¼ cup loosely packed fresh parsley leaves
  • 2 navel oranges, peeled and chopped
  • 1 cup pomegranate seeds

Instructions

  1. Rinse the quinoa thoroughly in a fine mesh strainer with cold water.
  2. In a medium pot, bring 2 cups of water to a boil. Stir in the quinoa and reduce to a low simmer. Cover and cook until the water is absorbed and the quinoa is tender, 15–20 minutes. Rinse under cold water to cool the quinoa, then drain well.
  3. Make the dressing: In a large bowl, whisk together the lemon juice, oil, and salt.
  4. Chop the herbs and immediately stir them into the dressing. Toss the quinoa with the dressing.
  5. Add the oranges and pomegranate.

Nutrition Information

Per serving (1 cup): 

  • Calories: 190
  • Total fat: 7 g
  • Sat fat: 1 g
  • Carbs: 30 g
  • Fiber: 5 g
  • Total sugar: 9 g
  • Added sugar: 0 g
  • Protein: 5 g
  • Sodium: 90 mg
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