citrus and herb quinoa salad with pomegranate seeds for winter brunch

By Pam 2026-01-02

Storage Tips

Refrigerator: Store leftovers in an airtight glass container up to 4 days. Keep remaining pomegranate and pumpkin seeds in separate mini containers; sprinkle just before serving to preserve crunch.

Freezer: Citrus segments and herbs don’t freeze well here, but cooked quinoa does. Freeze portions of plain quinoa up to 3 months and rehydrate with a splash of orange juice when ready to assemble.

Make-ahead: Cook quinoa, toast seeds, and whisk dressing on Friday night. Segment citrus and chop herbs Saturday morning; combine everything 30 minutes before guests arrive. The salad tastes best at 40–45 °F—chilled but not icy.

Picnic tip: Pack dressing in a tiny jar nestled in the bowl; toss on site to prevent wilting during transport.

Frequently Asked Questions

Can I use pre-packaged pomegranate arils?

Yes, but check expiry dates and sniff for fermentation. Pre-packaged arils can taste metallic if old; rinse under cold water and pat dry to refresh.

Is this salad kid-friendly?

Most kids love the sweet citrus and jewel-like seeds. If yours balk at herbs, serve dressing on the side and reduce herbs by half.

How do I prevent soggy leftovers?

Store undressed components separately and combine as needed. Keep seeds and toasted nuts in a zip-top bag with a paper towel to absorb moisture.

Can I substitute citrus in summer?

Absolutely—peaches, nectarines, or strawberries make lovely warm-weather swaps. Adjust acid with extra lime juice.

What wine pairs well?

A crisp Sancerre or dry Riesling echoes citrus notes. For brunch, sparkling rosé adds festive bubbles without overpowering herbs.

Is quinoa necessary for complete protein?

Quinoa is one of the few plant foods containing all nine essential amino acids, making this salad a complete vegetarian protein on its own.

citrus and herb quinoa salad with pomegranate seeds for winter brunch

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Prep—

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Ingredients

1 cup white quinoa, rinsed
2 cups water
½ tsp fine sea salt, plus more to taste
1 large navel orange
1 ruby grapefruit
1 lime (zest and juice)
1 tsp pure maple syrup
1 tsp Dijon mustard
4 Tbsp extra-virgin olive oil
½ cup chopped flat-leaf parsley
¼ cup chopped fresh mint
2 Tbsp chopped dill
1 cup pomegranate arils (from 1 large fruit)
¼ cup raw pumpkin seeds
Flaky salt & fresh pepper to finish

Instructions

Cook quinoa: Combine quinoa, water, and ½ tsp salt in a saucepan. Bring to boil, reduce to low, cover 15 min. Rest 5 min, then fluff and cool on a sheet pan.
Prep citrus: Supreme orange and grapefruit; squeeze membranes for 3 Tbsp juice. Zest lime first, then juice it.
Make dressing: Shake citrus juices, maple syrup, mustard, salt, pepper, and olive oil in a jar until creamy.
Toast seeds: Dry-toast pumpkin seeds 2–3 min until golden; cool completely.
Mix: In a large bowl combine quinoa, citrus segments, herbs, and half the pomegranate. Drizzle with two-thirds of dressing; fold gently.
Chill: Cover and refrigerate 20 minutes for flavors to meld.
Serve: Top with remaining pomegranate, toasted pumpkin seeds, lime zest, flaky salt, and cracked pepper.