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RomaCrunch® Quinoa Salad with Citrus & Pomegranate

Prep Time
15 minutes
Total Time
15 minutes
Skill Level


  • 2 cups cooked quinoa
  • 2 medium oranges, segmented
  • ½ cup fresh pomegranate seeds
  • ½ cup Citrus Vinaigrette (recipe down below)
  • 2 heads Mann’s RomaCrunch®

Citrus Vinaigrette

  • 1 teaspoon finely grated orange zest
  • ½ cup freshly squeezed orange juice
  • 2 ½ tablespoons citrus-infused white wine vinegar
  • 1 tablespoon honey
  • 1 ½ tablespoons finely chopped shallots
  • 2 teaspoons soy sauce
  • 1 garlic clove, peeled
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ⅛ teaspoon cayenne pepper
  • ¼ cup light olive oil

The Method

First, prepare the dressing. Place all the ingredients except the oil into a food processor and pulse several times until the garlic and shallots are finely minced. With the motor running, add the oil in a slow stream until incorporated. Taste for seasoning and adjust as necessary. Set aside.

In a large mixing bowl, add the cooked quinoa, orange segments and pomegranate seeds. Drizzle dressing over top and toss gently. Add more dressing if needed. Set aside.

Split RomaCrunch® heads in half lengthwise. Using a paring knife, hollow out the center to create a bowl, leaving the outer leaves intact. Spoon the quinoa mixture into each half, drizzle with a bit of dressing, and serve immediately.

Nutrition Facts
Serving Size: 341g l Servings: 4
Amount Per Serving
Calories 230| Total Fat 6g (sat fat 1g trans 0g) l Cholesterol 0mg l Sodium 135mg l Total Carbohydrate 39g | Dietary Fiber 5g l Sugars 15g l Protein 7g l Vitamin D 0% l Calcium 6% l Iron 15% | Potassium 8%

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