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Quinoa and pomegranate salad

Since I have started this blog I have been fascinated more and more by the Middle Eastern cuisine. Similar in a way to the Mediterranean one, mostly for its use of olive oil and fresh vegetables, it adds complexity, by the use of intriguing spices and contrasting flavors.

Pomegranate and orange persian quinoa salad
Lemons & Olives – Pomegranate and orange Persian quinoa salad

This recipe is vaguely inspired by the Persian cuisine, by the use of pomegranate, and orange. The quinoa, is flavored with both saffron and turmeric, and presents a very fresh and light taste, thanks to the citrus juice and the pomegranate.

Ideal as an accompaniment to meats like lamb, or vegetables like grilled asparagus, this is also lovely as a breakfast bowl.


  • a bowl of quinoa
  • 1 orange
  • 1 pomegranate
  • a dash of saffron
  • a dash of turmeric
  • cumin  seeds ( optional)

Cook the quinoa according to the packet instruction, ( usually 2 parts of water for 1 part of quinoa), adding the saffron to the water, and the turmeric half way through. When ready, transfer in a bowl, add half of the orange juice, the pomegranate to taste and the remaining orange, peeled and cut in small chunks. Enjoy!


See also

Maroccan quinoa cous-cous

Roasted carrots an cumin hummus

Turkey and orange blossom winter salad

Persimmon, walnuts & banana breakfast bowl



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