Persimmon Quinoa Salad - Bravabod
Recipes

Persimmon Quinoa Salad

Valentina

A rainbow of tart pomegranate seeds, quinoa, persimmons, mint, radicchio, and toasted nuts all tossed in a simple olive oil vinaigrette. It's a delicious contrast of sweet, bitter, and herbaceous. If seasonal persimmons are unavailable, try using apricots or ripe plums. And don't skip toasting the almonds, as it really transforms the flavors.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 Days


Shopping List
    Salad
  • 4 cups cooked rainbow quinoa (Note 1)
  • 2 cups radicchio, chopped into bite-sized pieces
  • 1 cup pomegranate seeds
  • 3/4 cup sliced almonds
  • 3 persimmons, diced into bite-sized pieces
  • 1/4 fresh mint, chopped
  • 3 scallions, chopped Vinaigrette
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoons salt

Instructions
  1. Step 1: Preheat the oven to 325°F. Spread the almonds on a baking sheet and roast for 6 to 8 minutes, or until golden and fragrant. Keep your eye on them to prevent burning. Once toasted, transfer immediately from the baking sheet to a plate.
  2. Step 2: Stir together all vinaigrette ingredients. Set aside.
  3. Step 3: Combine all salad ingredients in a bowl. Add the vinaigrette and toss to coat.
  4. Serve: Enjoy warm, at room temperature, or chilled.

Recipe Notes

Note 1: Any quinoa variety will work here. Cook the quinoa according to package directions. In most cases, use a 2:1 ratio of water to dry quinoa. 1 cup of dry quinoa will yield approximately 4 cups of cooked quinoa.

Nutrition

A rainbow of tart pomegranate seeds, quinoa, persimmons, mint, radicchio, and toasted nuts all tossed in a simple olive oil vinaigrette. It's a delicious contrast of sweet, bitter, and herbaceous. If seasonal persimmons are unavailable, try using apricots or ripe plums. And don't skip toasting the almonds, as it really transforms the flavors.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 Days


Shopping List
    Salad
  • 4 cups cooked rainbow quinoa (Note 1)
  • 2 cups radicchio, chopped into bite-sized pieces
  • 1 cup pomegranate seeds
  • 3/4 cup sliced almonds
  • 3 persimmons, diced into bite-sized pieces
  • 1/4 fresh mint, chopped
  • 3 scallions, chopped Vinaigrette
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoon apple cider vinegar
  • 2 teaspoons agave syrup
  • 1/2 teaspoons salt

Instructions
  1. Step 1: Preheat the oven to 325°F. Spread the almonds on a baking sheet and roast for 6 to 8 minutes, or until golden and fragrant. Keep your eye on them to prevent burning. Once toasted, transfer immediately from the baking sheet to a plate.
  2. Step 2: Stir together all vinaigrette ingredients. Set aside.
  3. Step 3: Combine all salad ingredients in a bowl. Add the vinaigrette and toss to coat.
  4. Serve: Enjoy warm, at room temperature, or chilled.

Recipe Notes

Note 1: Any quinoa variety will work here. Cook the quinoa according to package directions. In most cases, use a 2:1 ratio of water to dry quinoa. 1 cup of dry quinoa will yield approximately 4 cups of cooked quinoa.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Persimmon Quinoa Salad

PT20M 4 cups cooked rainbow quinoa (Note 1) 2 cups radicchio, chopped into bite-sized pieces 1 cup pomegranate seeds 3/4 cup sliced almonds 3 persimmons, diced into bite-sized pieces 1/4 fresh mint, chopped 3 scallions, chopped 4 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 1 tablespoon honey 1/2 teaspoons salt Gluten Free Vegan 6 Servings Ingredients:

6 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min