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Quinoa Salad with Walnuts, Radishes and Pomegranate Seeds

by . Featured in AT MY TABLE
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Introduction

I’m slightly embarrassed to admit this (as well I might be) but since quinoa has become such a by-word for clichéd middle class trendy eating fads, I have been somewhat reluctant to print recipes for it. And yet, I eat it often, and gladly. This salad is no stranger to my table: not only is it incredibly easy to make (ideal when you’re catering for big numbers) but leftovers produce excellent packed lunches for later in the week. And its herby lightness and fresh crunch are sublime.

Although I have been specific about amounts of herbs, below, please feel free to add according to your own palate. Similarly, if you are one of those unfortunates who cannot tolerate coriander, simply double the amount of parsley.

For US cup measures, use the toggle at the top of the ingredients list.

I’m slightly embarrassed to admit this (as well I might be) but since quinoa has become such a by-word for clichéd middle class trendy eating fads, I have been somewhat reluctant to print recipes for it. And yet, I eat it often, and gladly. This salad is no stranger to my table: not only is it incredibly easy to make (ideal when you’re catering for big numbers) but leftovers produce excellent packed lunches for later in the week. And its herby lightness and fresh crunch are sublime.

Although I have been specific about amounts of herbs, below, please feel free to add according to your own palate. Similarly, if you are one of those unfortunates who cannot tolerate coriander, simply double the amount of parsley.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Quinoa Salad with Walnuts, Radishes and Pomegranate Seeds
Photo by Jonathan Lovekin

Ingredients

Serves: 8

Metric Cups
  • 300 grams quinoa
  • 1 teaspoon Maldon sea salt flakes (or to taste)
  • 60 millilitres extra virgin olive oil
  • 1 finely grated zest and juice of unwaxed lemon
  • 150 grams radishes
  • 75 grams walnut pieces
  • 100 grams pomegranate seeds
  • 2 tablespoons finely chopped fresh mint
  • 6 tablespoons finely chopped fresh coriander
  • 6 tablespoons finely chopped fresh parsley
  • 2 cups quinoa
  • 1 teaspoon kosher salt (or to taste)
  • ¼ cup extra virgin olive oil
  • 1 finely grated zest and juice of unwaxed lemon
  • 5 ounces radishes
  • ⅔ cup walnut pieces
  • ⅔ cup pomegranate seeds
  • 2 tablespoons finely chopped fresh mint
  • 6 tablespoons finely chopped cilantro
  • 6 tablespoons finely chopped fresh parsley

Method

  1. Cook the quinoa according to packet instructions and, when cooked, turn out onto a wide shallow dish. Add the salt, lemon zest (reserving juice till later) and olive oil and fork to mix, and leave to cool.
  2. Quarter the radishes, and when the quinoa is cold, tip them on top, followed by the walnut pieces (breaking them up a little in your fingers as you do so), the mint and lemon juice, and all but a little of the pomegranate seeds, fresh coriander and parsley.
  3. Toss lightly to mix, making sure everything is well combined, then taste to see if you want more salt before turning out into a bowl. Sprinkle with the remaining pomegranate seeds, fresh coriander and parsley on serving.
  1. Cook the quinoa according to packet instructions and, when cooked, turn out onto a wide shallow dish. Add the salt, lemon zest (reserving juice till later) and olive oil and fork to mix, and leave to cool.
  2. Quarter the radishes, and when the quinoa is cold, tip them on top, followed by the walnut pieces (breaking them up a little in your fingers as you do so), the mint and lemon juice, and all but a little of the pomegranate seeds, cilantro and parsley.
  3. Toss lightly to mix, making sure everything is well combined, then taste to see if you want more salt before turning out into a bowl. Sprinkle with the remaining pomegranate seeds, cilantro and parsley on serving.

Additional Information

MAKE AHEAD / STORE:
Refrigerate leftovers in an airtight container for up to 3 days. Salad should not be left at room temperature for more than 2 hours.

MAKE AHEAD / STORE:
Refrigerate leftovers in an airtight container for up to 3 days. Salad should not be left at room temperature for more than 2 hours.

Tell us what you think

What 1 Other has said

  • I would not call it a "fad". It is only just really coming to the public's attention as to the benefits of it. Also the great meals it can be a part of. I had it for the first time at Lombards Restaurant in Orlando. With portobello mushrooms and a few other things I forget :) It was all roasted ... Loved it. We need people like Nigela to promote it, so it becomes a staple part of our diet ... not a "fad"

    Posted by CatherineF on 21st May 2016
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