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Prep
Difficulty
Easy
Time
Estimate
20 mins
If you are making the candied pecans for the salad, start with those— a day or two before is helpful so they cool but 45 minutes ahead works too.
Next, simmer the quinoa. While it cooks, prepare the pomegranate seeds and all of the ingredients for the salad. Toss the salad together just prior to serving.
So fun to snack on alone or toss into salads. The original recipe makes about 3 cups, but they store well especially in the fridge for several weeks.
Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
The dressing is cinnamon-spiced and simple to toss together. Raw or candied pecans can be used in this recipe. Candied are easy to purchase or try making them from scratch by following our simple recipe for Citrus Candied Pecans.
