Make Ahead

Quinoa Summer Salad

May 29, 2014
Author Notes

This citrusy salad is my favorite contribution to the stocked picnic basket I bring to the outdoor movies that play every summer in the NYC parks. It's best paired with a chilled bottle of wine. —alyson mance

  • Serves 4
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable stock
  • 1/2 red onion, minced
  • 1 cup edamame (cooked, shelled)
  • 3/4 cup pomegranate seeds
  • 2 tablespoons rice vinegar
  • 1/2 orange, juiced
  • 1/2 lemon, juiced
  • 5 tablespoons olive oil
  • salt and pepper to taste
In This Recipe
  1. Combine quinoa and water in a small pot and bring to a boil. Cover, lower heat and simmer for 15 minutes, until water has evaporated. Let stand five minutes and fluff with a fork.
  2. While quinoa is cooking, combine rice vinegar, orange and lemon juices, olive oil and a large pinch of salt and pepper. Add cooked quinoa, onion, pomegranate seeds and edamame. Mix well, adjust seasoning, and serve immediately.
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