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Quinoa and pomegranate salad

Recipe by:Executive Chef John Ledbetter
Bocanova, Oakland


  • 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

Califonia Bountiful