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Quinoa Salad with Pomegranate and Cashews
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Friendly URLs: /quinoa-salad-with-pomegranate-and-cashews
35 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 50.5% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 21.0% of RDA
• Carbs: 11.5% of RDA
• Fat (total lipid): 50.5% of RDA
• Fiber: 15.5% of RDA
• Fructose: 2.2% of RDA
• Protein: 7.4% of RDA
• Sodium: 23.1% of RDA
• Sugar: 30.4% of RDA
• Vitamin A (IU): 23.8% of RDA
• Vitamin B6: 9.4% of RDA
• Vitamin C: 23.2% of RDA
• Iron: 3.7% of RDA
• Magnesium: 36.3% of RDA
• Manganese: 13.0% of RDA
• Niacin: 5.0% of RDA
• Potassium: 12.4% of RDA
• Zinc: 17.7% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
31.5
g
Calories
419
 
Fiber
4.35
g
Iron
0.696
mg
Protein
8.29
g
Sodium
311
mg
Sugars
9.51
g
Fat (total lipid)
30.8
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
cup
+
-
 
uncooked.
 
2
cups
+
-
 
 
1/4
cups
+
-
 
 
2
tbsp
+
-
 
 
2
tbsp
+
-
 
freshly squeezed.
 
1/2
tsp
+
-
 
 
1
cup
+
-
 
 
1/2
cups
+
-
 
chopped.
 
1
cup
+
-
 
very roughly chopped keeping in larger pieces.
 
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Recipe Short Name:
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PREPARATION
PREPARING THE QUINOA
1.
Combine the quinoa, water and a pinch of salt in a medium saucepan.
2.
Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
3.
Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed).
4.
Remove from heat. Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
5.
Remove the lid and gently fluff the quinoa. Set aside to completely cool.
PREPARING THE DRESSING
6.
In a bowl whisk together the olive oil, balsamic vinegar, lemon juice, salt and pepper.
ASSEMBLING
7.
In a large bowl toss together the cooled quinoa, pomegranate seeds, parsley and dressing.
8.
Serve at room temperature or chilled with sprinkled cashews on top.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 419
Protein 8.29 g
Carbohydrates 31.5 g
Iron 0.70 mg
Fiber 4.35 g
Calcium 8.22 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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