New American Plate Challenge

Quinoa and Pomegranate Salad with Asparagus and Walnuts

Weekly Recipe
Serves 8

This quinoa and pomegranate salad is a delicious dish for anyone, but especially for those who need gluten-free options. Pomegranate is a typical¬†new fruit¬†eaten during the Jewish New Year holiday, Hashanah, but don’t save this dish only for special occasions. Its stunning presentation brightens any table or meal.


  • 2/3 Cups
    quinoa (makes about 2 cups cooked)
  • 2/3 Pounds
  • 1 Cup
    shredded carrots
  • 1 Cup
    chopped parsley
  • 1/2 Cup
    finely chopped mint leaves
  • 1/2 Cup
    finely chopped dill
  • 1/4 Cup
    finely chopped walnuts
  • 1/2 Cup
    chopped cilantro
  • 1/2 Cup
    chopped scallions, green part only, optional
  • 2 Tablespoons
    olive oil
  • 1/2 Cup
    lemon juice from Meyer Lemons (alternatively 1/4 cup lemon, 1/4 cup orange juice)
  • 1/2 Teaspoon
    salt, or to taste
  • Black pepper, to taste
  • 1 Cup
    pomegranate seeds, divided (use 1 large pomegranate)


  1. Cook quinoa according to package directions. Drain and cool.

  2. Steam whole asparagus for 3 minutes or until bright green. Remove from pan immediately, drain, and let rest on plate with ice cubes. Slice diagonally into 1/4-inch pieces.

  3. In large bowl, combine quinoa, asparagus, carrots, parsley, mint, dill, walnuts, and cilantro and scallions if using.

  4. In a separate bowl mix olive oil, lemon juice, salt and pepper. Toss with quinoa mixture and then add 3/4 cup pomegranate seeds.

  5. Serve as is for buffet or plate each serving over 1 cup baby lettuces. Garnish with remaining pomegranate seeds.

Nutrition: Per serving: 145 calories, 7 g total fat (1 g saturated fat), 20 g carbohydrate, 4 g protein, 3 g dietary fiber, 165 mg sodium.


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