Melanie Spiller and Coloratura Consulting
Copyright 2020 Melanie Spiller. All rights reserved.
Quinoa Salad with Pomegranates (vegan)
Melanie Spiller and Coloratura Consulting
½ red onion
½ cup apple cider vinegar
2 TBLS granulated sugar
1 cup uncooked quinoa
1 mango
1 pomegranate
Salt and pepper to taste
1 TBLSP garam masala
4 TBLSP olive oil
½ cup almonds, toasted and coarsely chopped
½ cup cilantro
Mix the vinegar and sugar in a medium-sized bowl. Cut the onion into thin half-moons and mix into the
bowl with the vinegar and sugar. Let sit 20-30 minutes.
Cook the quinoa in boiling water (according to package directions).
While the quinoa cooks, peel and chop the mango into small chunks. Seed the pomegranate. (I like to do
this by submerging pomegranate quarters in water and popping the seeds out. Most of them stay in the bowl
and your hands don’t look like you’ve been murdering anyone. You can just fish the seeds out with your
hands or a strainer.)
Pull out three TBLSP of the onion-pickling fluids with a spoon and place them into a large bowl. Whisk in
the salt, pepper, garam masala, and olive oil.
Once the quinoa is cooked and drained (if necessary), drain most of the vinegar from the onions (collect it,
if you like, to re-use as a salad dressing elsewhere) and toss all of the ingredients together, including the
almonds and cilantro.
Adjust flavors with salt, pepper, and/or vinegar. Garnish with a few almonds and chopped cilantro.