Orange Quinoa Salad with Pomegranate and Tangy Turmeric Dressing

September 20, 2023 | WRITTEN BY: Patricia Bannan, MS, RDN

Orange Quinoa Salad with Pomegranate and Tangy Turmeric Dressing


Servings: 8 Print



  • 1/3 cup freshly squeezed juice, from 3 mandarin oranges
  • 1/4 cup red wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 large garlic clove, smashed
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 tablespoons honey
  • 1 1/2 teaspoons ground oregano
  • 1/3 teaspoon ground coriander
  • 1/3 teaspoon ground turmeric
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup extra-virgin olive oil


  • 2 cups dry organic whole grain red and white quinoa
  • 1, 15-ounce can organic garbanzo beans, drained and rinsed
  • 2 cups kale, chopped
  • 1/2 cup green onions, chopped
  • 3 medjool dates, pitted and chopped
  • 1/2 cup cilantro, chopped
  • 1 cup pomegranate arils
  • 1/2 cup pistachios, chopped
  • 8 mandarin oranges, peeled and sliced


  1. Make the dressing: Combine all ingredients for dressing in a small bowl and whisk to combine. Set aside and discard the smashed garlic clove before serving.
  2. Cook the quinoa: Place the quinoa in a large saucepan with 5 cups water over medium high heat. Bring to a boil and drop down to a simmer for 15 to 20 minutes and cook until tender. There will be some water leftover. Drain, rinse with cold water, and drain again. Transfer to a large mixing bowl.
  3. Make the salad: To the mixing bowl, add the quinoa, beans, kale, green onions, dates, cilantro, and half of the pomegranate arils and pistachios. Pour over the dressing and toss to coat. Transfer to a large serving plate and top with the sliced oranges. Top with the remaining pomegranate arils and pistachios and enjoy immediately. 

  4. Note: Salad dressing will keep well covered in an airtight container in the refrigerator for up to 4 days.


Calories: 450kcal | Carbohydrates: 66g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 450mg | Fiber: 9g

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