After a full 10 hour day of work yesterday, I’m proud to say I completed everything on my list in time to catch the Golden Globes! Fortunately the one film I saw this season, Life of Pi, won best original score! However, after seeing all of the awards go out last night, clearly I have some movie watching to do!
With the day so busy, I only had time to make a quick quinoa salad to snack on throughout the day. I never did get around to grocery shopping, so that will have to happen today. The upside to that is that we had to go to Yolk for breakfast this morning! 🙂 Despite the freezing cold weather today, the walk was totally worth it for their Crunch Berry Oatmeal and Metropolis coffee!
Pomegranate and Satsuma Quinoa Salad
vegetarian, vegan, gluten-free, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free
Adapted from Eating Well
- 2 cups vegetable broth
- 1 cup red quinoa
- 3 satsumas or clementines
- 1/3 cup orange juice
- 1/2 Tbsp sherry vinegar
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 Tbsp olive oil
- 1/8 cup parsley, chopped
- 1 whole pomegranate, seeded (see how to cut a pomegranate here)
Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
Zest, peel and segment satsumas or clementines. In a small bow, combine zest, orange juice, vinegar, salt, pepper and oil. Whisk until combined.
Combine quinoa with citrus segments, parsley and pomegranate seeds. Pour the dressing over the salad and gently toss to coat. Enjoy chilled.
I’m not looking forward to heading back out into the cold weather again this afternoon. However, I AM looking forward to watching the second episode of the Biggest Loser tonight! Stay warm Chicagoans!