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Broccoli Quinoa Pomegranate Salad 16 October, 2017 | Salads

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  • 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


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.

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