expand navigation

Broccoli Quinoa Pomegranate Salad

We love cooking—and we know you do too! Discover our favorite recipes and create something delicious.


Broccoli Quinoa Pomegranate Salad 16 October, 2017 | Salads

Share this Recipe

SERVES: 0

Ingredients

  • 1 cup dry quinoa
  • 1 lb broccoli, trimmed and cut into bite-sized florets
  • 3 cloves garlic, crushed
  • 4 tbsp red wine vinegar
  • ½ small red onion, finely diced
  • 1 cup pomegranate seeds
  • ¼ tsp cayenne pepper
  • ½ cup + 1 tbsp olive oil
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • ¾ cups pepitas

Directions

To cook quinoa:

Rinse quinoa in a fine mesh strainer under cool water for about 2 minutes. Combine quinoa, 2 cups water, and ½ teaspoon salt in a saucepan over medium-high heat. Bring to a rolling boil. Reduce heat to low and cook, covered, for about 15 minutes. Remove pot from heat and let stand, covered, for an additional 5 minutes. Set aside and allow to cool.

Steam broccoli florets until tender, set aside.

In a small bowl whisk together garlic, vinegar, cayenne, ½ cup olive oil, salt and pepper. Set aside.

Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the pepitas and fry, stirring frequently, until golden brown, about 2 to 3 minutes. Transfer pepitas to a paper towel lined plate and season with salt.

Toss together broccoli, quinoa, pomegranate seeds, and pepitas in a large serving bowl with the oil and vinegar mixture. Season with more salt and pepper, to taste.

Recipes Home
Welcome to the New Leaf Community Markets Recipes

Discover recipes on organic and natural foods, nutrition, and cooking, from expert chefs and the local community!