Melanie Spiller & Coloratura Consulting
A Tonic for Ramshackle Wordsmiths
Copyright Melanie Spiller 2013. Do not copy without permission.
Quinoa Salad with Pomegranates
1/2 red onion
1/2 cup apple cider vinegar
2 Tbs granulated sugar
1 cup uncooked quinoa
1 Tbs garam masala
4 Tbs olive oil
1/2 cup almonds, toasted and coarsely chopped
1/2 cup cilantro
Mix vinegar and sugar in a medium-sized bowl. Cut onion into thin half moons and mix into the bowl with the vinegar and sugar. Let sit 20-30 minutes.
Cook quinoa. While the quinoa cooks, peel and chop mango into small chunks. Seed the pomegranate.
In a large bowl, whisk several tablespoons of the sweetened vinegar from the pickling mixture with salt, pepper, garam masala, and olive oil.
Once the quinoa is cooked, drain most of the vinegar from the onions and toss all of the ingredients together in the dressing, including the almonds and cilantro.
Adjust flavors with salt, pepper, oil, and/or vinegar. Garnish with a few almonds and chopped cilantro.