Winter Pomegranate Orange Quinoa Salad with Creamy Lemon Greek Yogurt Dress
Try this Winter Pomegranate Orange Quinoa Salad with Creamy Lemon Greek Yogurt Dress recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pistachios coarsely chopped
- 1/4 cup crumbled feta cheese
- 1/2 cup plain greek yogurt
- 1/3 up extra virgin olive oil
- 1 cup pomegranate seeds
- 1 cup quinoa uncooked (i used tri-color)
- 3 cups spinach chopped
- 2 cups mandarine oranges
- lemon greek yogurt dressing:
- juice from one fresh lemon
- Carbohydrate 21.4799241739316 g
- Cholesterol 5.86875 mg
- Fat 4.36791114646426 g
- Fiber 3.73891575587621 g
- Protein 3.87169991204003 g
- Saturated Fat 1.37714031654179 g
- Serving Size 1 1 Serving (125g)
- Sodium 668.497919313937 mg
- Sugar 17.7410084180554 g
- Trans Fat 0.607787956125925 g
- Calories 130 calories
Cook quinoa according to package directions. Let the quinoa cool for 10 minutes.In a large bowl combine quinoa, spinach, mandarine oranges, and pomegranate and lightly toss.To make the dressing: In a small bowl whisk together the lemon, apple cider vinegar, sugar, garlic, greek yogurt, olive oil, salt and pepper. Drizzle desired amount on salad and toss. Top with pistachios and feta cheese.
