Vibrant colors fill your plate. Verdant arugula sits as the base, topped by a mound of warm quinoa, pomegranate seeds sprinkled around, adding pops of ruby red. Slices of bright orange persimmons and clementines rest artfully atop the quinoa, their hue reminiscent of a winter sunset. All of this is generously drizzled with a creamy miso-tahini dressing, and garnished with a sprinkle of black and white sesame seeds.

Winter Sun Quinoa Salad with Persimmon & Clementine

Name: Winter Sun Quinoa Salad with Persimmon & Clementine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: uncooked quinoa, 1 cup uncooked; premium olive oil, 2 tbsp none; ripe persimmons, 2 sliced; clementines, 2 peeled and segmented; pomegranate seeds, 1/4 cup none; baby arugula, 2 handfuls none; white miso paste, 1 tbsp none; tahini, 2 tbsp none; lemon, 1 zested and juiced; water, 2-3 tbsp none; white sesame seeds, 1 tsp none; black sesame seeds, 1 tsp none; sea salt, to taste none; black pepper, to taste none

Category Main Course

Prep 15 minutes

Cook 15 minutes

Style Fusion

Technique Boiling

Diet Friendly Vegan

Daily Recipe: December 22, 2025

This delicious fusion dish brings the warm and sunny vibes of the Mediterranean to the winter season. The key ingredients are hearty quinoa, a staple of Mediterranean cuisine, combined with sweet persimmons and clementines, seasonal fruits that help brighten up the dish. To add an Asian twist, we top it off with a miso tahini dressing that melds beautifully with the core ingredients.

Ingredients (for 2)

Uncooked quinoa - 1 cup - uncooked
Premium olive oil - 2 tbsp - none
Ripe persimmons - 2 - sliced
Clementines - 2 - peeled and segmented
Pomegranate seeds - 1/4 cup - none
Baby arugula - 2 handfuls - none
White miso paste - 1 tbsp - none
Tahini - 2 tbsp - none
Lemon - 1 - zested and juiced
Water - 2-3 tbsp - none
White sesame seeds - 1 tsp - none
Black sesame seeds - 1 tsp - none
Sea salt - to taste - none
Black pepper - to taste - none

Preparation

Step 1 - 🍚🍴❄️

Cook quinoa as per package instructions. Once cooked, fluff with a fork and set aside to cool a bit.
Step 2 - 🍋💧🥣

In a small bowl, combine miso paste, tahini, lemon juice, and zest. Stir until well combined. Add water 1 tablespoon at a time until the dressing reaches your desired consistency. Adjust seasoning with a sprinkle of salt and pepper.
Step 3 - 🥬🍊💫

Start with a bed of baby arugula on each plate. Scoop a serving of warm quinoa onto each bed of greens. Arrange slices of persimmon and clementine segments on top of the quinoa. Sprinkle with pomegranate seeds.
Step 4 - 🥗🥄🌟

Generously drizzle each salad with the miso tahini dressing and sprinkle with a mix of black and white sesame seeds. Serve immediately.

Additional

Persimmons are known for their sweet, honey-like flavor. They are an excellent source of Vitamin C, perfect for boosting your immunity in winter. If you can't find persimmons, feel free to substitute with another sweet and slightly tangy fruit like apricots or figs.