What an amazing experience!
LOL! Yum! Instead of arguing, I just decided I would use what I had on hand at home, which was barberries and dried apricots.
Make it nut free: Substitute pepitas (pumpkin seeds) for the almonds. Cookie and Kate is a registered trademark of Cookie and Kate LLC.
I love a country that embraces fresh food and healthy living. Pomegranate Quinoa Salad with Tea Vinaigrette Dinner Then Dessert mint leaves, freshly ground pepper, tea, pomegranate seeds, quinoa and 9 more Pomelo, Rocket, Avocado and Quinoa Salad … Set it aside to cool. Everyone try it. Pretty full on but wonderful nonetheless :) This dish is a beautiful interpretation of your trip xxx. I heard the same story about picking fruit from neighbors’ trees… but I also heard about some lawsuits between neighbors over their fruit trees! Hooray! A slow cooker can can take your comfort food to the next level. I had plenty left over for tomorrow, so I’m hopeful it’ll be equally delicious tomorrow. I’ve always wanted to go to Israel. Really a delicious salad! You are very welcome. The salad is based on a recipe that Jessa recited to me by memory.
Thank you so much for making interesting, delicious vegetarian food. What an amazing trip and the food is inspiring, not to mention the history, culture and scenery.
I would love to check out Israel someday. Maybe you’ll want to finish off the dish with another splash of rich olive oil. Your version of this recipe sounds awesome. This looks delicious!
I look forward to seeing more Middle Eastern-infused and vibrant recipes in the coming weeks as I’m sure your taste buds are pleasantly inspired! (It's all free.).
In a medium-sized pot, combine the rinsed quinoa and 2 cups water. On our trip, an Israeli woman we’d become friendly with showed us around a neighborhood.
maybe I added too much water?
CRAZINESS! Hi Andrea!
Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed).
My group (consisting of Ben and Jessa, Lee and Emily) was focused on wellness. Loved seeing all the pictures from your trip on the blog and on instagram!
The small change I made to it was to sprinkle some feta cheese on top of the salad. Thank you, Diana! Forgot to rate it…five stars delicious!!! Remove from heat. Thanks for the recipe. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. If I make it as a side dish, what would you recommend for a main dish? I had such a great time over there. Your trip pictures SO had me wanting to go to Israel ASAP, how gorgeous! Delicious.
Honest to goodness, those dishes passed by so quickly that I hardly had a moment to dissect one before the next arrived. Thanks for sharing.
for the record, it’s really yummy eaten straight out of the fridge, while still in the container!
Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan. Thank you! I will cook it this weekend… yum! All Rights Reserved.
I did not add the cheese.
Cook the quinoa following pack instructions – it should be tender but with a little bite.
It looks fab!
It looks like a bowl of sweet-salty goodness with awesome texture. This gluten-free dish would be a great addition to your holiday table! So glad you enjoyed this one.
Use golden raisins in this (not the standard purple) like I did. Cook the quinoa following pack instructions – it should be tender but with a little bite.
I’m glad you had a great trip!
I was totally overwhelmed by the abundance of fresh food in Israel. © Cookie and Kate 2010 - 2020. Just made this great quinoa salad. Warm or cold, based on your preference! I bought the beautiful blue bowl at Kibbutz Harduf, a community that rehabilitates those with special needs through therapy, crafts and organic farming in lower Galilee.
She went into someone’s yard and just picked a pomegranate from a tree. Opinions are mine, of course, and I’m not receiving any compensation for my time or promotion.
In a large bowl toss together the cooled quinoa, pomegranate seeds, parsley and dressing.
A healthy, light salad or side dish featuring quinoa, mint and parsley, pomegranate, almonds and lemon.
A large dish of grilled veggies or roasted veggies could be nice with a dipping sauce! Room temperature is great. Our free email newsletter delivers new recipes and special Cookie + Kate updates!
Serve at room temperature or chilled.
I had a really lovely time there.
Can’t wait until I find a pom to use. TheFoodJourney :). I eat quinoa everyday and wanted to jazz it up. So many vegetarian recipes or vegetarian dishes at restaurants are boring and bland. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. What’s yours is mine and what’s mine is yours. Sounds like an amazing trip! They put pomegranate on EVERYTHING in Israel.
She told us that that’s what they do in Israel. Our New Year started with this Quinoa recipe and needless to say, it was tasty, felt wholesome, and had no guilt associated with it. I wish my neighbors grew citrus and pomegranates for the picking, that would be paradise!
:). Your comments make my day. Serve right away or refrigerate for later. just one thing–my quinoa came out kind of mushy.
I can’t imagine all the great food you must have been eating in Tel Aviv! <3 <3.
Filling, flavorful and satisfying.
Pinned! Perfect for fall, this quinoa salad is studded with juicy pomegranate seeds for extra texture and pops of flavor. Thanks for the recipe :), Wowowowow! Remove the lid and gently fluff the quinoa.
To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two.
Every time we sat down to the table, our generous hosts covered every available square inch with dishes to try. Thanks, Kristen!
thank you so much for such a wonderful recipe- I may just have this on hand weekly for a quick lunch or as a side dish for dinner!
Thanks for this flavorful tecipe!!!
All rights reserved. I love taste testing things from new cultures! We were shocked. Thanks a lot! I appreciate it though, because once I’m back in Montreal it’ll be winter! this link is to an external site that may or may not meet accessibility guidelines. Also, this salad is so pretty and makes me think it deserves a place at the Thanksgiving table : ), I feel the same way about Palermo – soooo much produce and I feel super overwhelmed. The grass is always greener, isn’t it? So I’m a newbie at adding fruit to any dish (they are already so delicious fresh!) Recipe inspired by Jessa’s quarter cup salad recipe (given to me verbally) and my experience in Israel. Thank you, Susan!
It makes me so happy to read so many beautiful things about my country Israel!
I’m thinking this is a perfect day-after-thanksgiving treat- light, nourishing and lovely! I couldn’t resist adding more herbs and almonds, then some pomegranate and a dash of warming cinnamon, to satisfy my post-Israel trip taste buds. I went to Israel in the spring of 1992 as a young high school student at the time with AMHSI (a 2-month high school exchange program), not nearly the food-obsessed human I am now…. A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander. Thanks so much, Kathy for your comment. Final assembly: In your serving bowl, in addition to the almonds, combine the quinoa, chopped mint and parsley, pomegranate, cranberries and olives or cheese. Thank you. Hope your week is off to a great start.
Did not disappoint! Thank you, Shirley for your review. Thanks! Hello! Glad you appreciated the post.
I’m so glad you’re loving the salad! If you made the recipe, please choose a star rating, too.
I think it would be ok made the night before, but it would probably be best fresh.
This looks delicious– a perfect refreshing light meal in the midst of all the heavy holiday cooking going on! Its my new favourite dish to make and bring to holiday pot luck gatherings. See our, Please let me know how it turned out for you! Oh bleep… maybe that’s the point at which I became food-obsessed. Anyway, I’m totally loving this salad and I can’t get enough pomegranate. I found the experience to be totally inspiring and I genuinely want to share it with you guys. As we were having it as a maincourse salad, I also added very tiny cubes of avocado. Just made this dish for lunch.
Thank you Kate.
I will be looking forward to leftovers this week.
I really think the key to these salads is to cut the ingredients small so the flavours mix up more intensely. In a bowl whisk together the olive oil, balsamic vinegar, lemon juice, salt and pepper.
Recipe yields 4 medium servings or up to 8 small, side dish servings. I should mention that my entire trip to Israel was covered by Kinetis/Vibe Israel, a non-profit group that hosts small groups of media professionals at a time and shows them around the country.
I brought this to Thanksgiving dinner last night, and it was such a delicious addition to the table.
This looks and sounds delicious.
Chandra, thank you so much for your kind note. I hope to try it in its intended form soon. Will let you know what I think :). Thank you so much! I can’t wait to see what inspired dishes you share with us. Also, I have been vegetarian for about 16 years now. Love this recipe…so fresh and simple!
Today, I thought I’d share a quinoa salad roughly inspired by my week in Israel.
But after learning that pomegranates are a mainstay ingredient in middle eastern cooking, I thought I’d give it a whirl.
Any time, Brian! Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! I, for one, truly appreciate it.
I really appreciate it. To toast the almonds: In a small skillet, heat the almonds over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges.
Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. If you have a question, please skim the comments section—you might find an immediate answer there. I'm probably making a big mess in my Kansas City kitchen right now. Hope you enjoy this salad!
I think I will make this for lunch this week.
© Copyright 2020 Meredith Corporation. I’ve definitely enjoyed it straight out of the bowl before. and had the BEST falafel at a teeny, tiny falafel stand in the small town where I was staying and am still trying to chase that experience – chopped sour pickles are a MUST for topping in addition, of course, to a lemony tahini sauce… and almost never served this way in the States).
My produce man swore up and down that pomegranates are out of season and that’s why he didn’t have any in stock… it’s January, so I don’t think so.
Your salad sounds so yummy- thanks for the recipe! More about Cookie and Kate », Follow us!