Pomegranate Quinoa Salad with Mark & Stephen’s Pomegranate Vinaigrette

by Rachel on March 20, 2013

Pomegranate Quinoa Salad

Mark & Stephen’s is a small batch LA-based business that focuses on salad dressings, jams and mustards. Unlike the larger manufacturers they can pick fruits and vegetables at their absolute peak, sourcing them at local farmer’s markets. I had a great chat with the two of them (Mark and Stephen) at Planned Parenthood’s Food Fare in March. Our conversation ran the gamut from where to get the juiciest Meyer Lemons (my back yard) to how on earth one gets Loquat Jam to jell (a source of ongoing frustration for me). They had me taste virtually all of their products and sent me home with a bag full of treats. I promised I would work up some recipes that highlighted what they gave me. Here’s my first foray into Mark & Stephen’s excellent salad dressing offerings. Their Pomegranate Vinaigrette is delicious. I like the fact that it is only lightly sweet. I hate thick, gummy salad dressings that taste more like syrup than vinaigrette. This is the opposite. It has a tangy sweetness that would lend itself to a variety of different kinds of salads. It turns out that it works really well with the nutty taste of quinoa.

Pomegranate Quinoa Salad with Mark & Stephen’s Pomegranate Vinaigrette (makes 8 side servings)

  • 1 ½ cups red quinoa
  • 3 cups water
  • 1 cup red onion, finely diced
  • ½ cup cilantro, finely chopped
  • 1 cup feta cheese, cut into tiny cubes
  • 5 oz. Pomegranate seeds
  • 1 cup apple (prefer Fuji), cut into tiny cubes (no need to peel, just core)
  • ¾ cup Mark & Stephen’s Pomegranate Vinaigrette

Rinse the dry quinoa in a fine mesh sieve. Put the three cups of water in a small saucepan that has a lid. Add the rinsed quinoa. Bring the water to a high simmer, stirring a few times. Turn down to low and cover. Simmer until the quinoa is just tender. You should see the white sprouts start to break out of the quinoa seeds. Drain the quinoa in your fine mesh sieve and set aside while you pull together your salad.

In a large mixing bowl toss together the red onion, cilantro, feta cheese, pomegranate seeds, and diced apple. Add the quinoa. Toss gently. Add the salad dressing. Toss gently and then serve. This salad will keep well for a second day. It won’t be quite as crisp – but we often eat the leftovers for lunch the day after we have it for dinner.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: