Quinoa Salad with Orange, Pomegranate and Goat Cheese
Fluffy quinoa tossed with juicy orange segments, pomegranate seeds and baby spinach, finished with a honey-balsamic dressing and crumbled goat cheese.
- Total
- 35 min
- Prep 15 · Cook 15 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Emulsifying · Absorption rice
- Standard
- Savory
- Mediterranean
- Light
- Stovetop
Instructions
-
Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear. Combine the rinsed quinoa, 300 ml water and 1/4 tsp salt in a small saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the water is absorbed and the grains are tender, about 15 minutes.
~15 min
Rinsing removes bitter saponins; covering and simmering traps steam so quinoa absorbs water evenly and becomes fluffy.
Rinsing quinoa removes its bitter saponin coating, which is why the package often says pre-rinsed but a quick rinse still improves the flavor.
Absorption rice Use a tight-fitting lid and low simmer; avoid stirring. The quinoa is done when water is absorbed and grains show a spiral germ.
-
While step 1 cooks
While the quinoa cooks, cut the top and bottom off the orange, stand it upright, and slice away the peel and white pith following the curve of the fruit. Cut between the membranes to release the segments into a large mixing bowl, then squeeze the membranes over the bowl to catch the juice. Cut the pomegranate in half and tap the back of each half with a spoon to release the seeds into the bowl.
~10 min
Cutting away peel and pith exposes segments; squeezing membranes captures juice for extra flavor.
-
While step 1 cooks
In a small bowl, whisk together the honey, balsamic vinegar, olive oil, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.
~3 min
Whisking disperses oil into vinegar to form a stable emulsion that coats the salad evenly.
Emulsifying Whisk oil into vinegar slowly until uniformly cloudy and slightly thickened; if it separates, whisk again before tossing.
-
While step 1 cooks
While the quinoa finishes cooking, toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 3 minutes. Transfer to a cutting board and roughly chop.
~3 min
Dry toasting activates Maillard browning, deepening walnut flavor and making them crisp.
-
Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes. Uncover, fluff with a fork, and spread on a plate to cool slightly.
~5 min
Resting covered lets residual steam finish cooking; fluffing separates grains and cooling prevents spinach from wilting.
-
Add the cooled quinoa and baby spinach to the bowl with the orange and pomegranate. Pour over the dressing and toss gently until everything is coated. Crumble the goat cheese over the top, scatter with the toasted walnuts, and serve.
~4 min
Let the cooked quinoa cool for a few minutes before dressing so the spinach stays crisp rather than wilting.