Califonia Bountiful
Side Dish

Quinoa and pomegranate salad

Executive Chef John Ledbetter
Bocanova, Oakland

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White balsamic vinaigrette
1/2 cup white balsamic vinegar
1 shallot, roasted in jacket and cooled
1 cup olive oil
Salt and pepper, to taste

Quinoa and pomegranate salad
1/2 cup uncooked quinoa
Salt and pepper, to taste
1/2 cup halved red seedless grapes
1/4 cup pomegranate seeds
1 bunch watercress
3 tbsp. toasted pistachios
1 tsp. Aleppo pepper (you can substitute red chili flakes or any other course ground chili product)
White balsamic vinaigrette, to taste


For vinaigrette: Place vinegar and shallot in a blender. Puree and slowly add oil. Season to taste and adjust acidity.

For salad: Soak quinoa in water for about 15 minutes; drain. In a large pot, bring 2 quarts of water to a boil and add 3 tbsp. salt. Add quinoa and cook like pasta until just cooked through. Drain quinoa and lay on a sheet pan to cool. Once quinoa is cool, transfer to a large bowl with remaining ingredients and toss lightly until everything is mixed evenly. Taste and adjust seasoning with salt, pepper and vinaigrette.

Serves 2

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