Bright, colorful and nutrient-packed, this super easy Quinoa Pomegranate Salad is the perfect dish to enjoy this fall. Serve it as a side, or make it a light lunch by adding your favorite protein!
Quinoa based salads are great for many reasons: they are hearty, they're filling, and they make a nutritious meal that is portable and easy to eat.
Technically not a grain, but a seed, quinoa is gluten free, high in protein, fiber, B vitamins, minerals (particularly iron and magnesium) and antioxidants. It's incredibly versatile and can be paired with pretty much anything!
Check out these recipes:
- Cauliflower Quinoa Meatless Meatballs In Coconut Turmeric Sauce
- Quinoa Stuffed Grape Leaves in Red Wine Sauce
- Black bean, Quinoa & Delicata Squash Salad
- Cheesy Vegan Quinoa Bake
Here we've combined quinoa with another superfood, pomegranate, to create this super tasty quinoa pomegranate salad. Pomegranate seeds are packed with fiber, vitamins and powerful antioxidants, and have incredible health benefits. They're considered one of the healthiest foods in the planet!
Getting the seeds out of a pomegranate (without squooshing them and making a bloody mess) can be tricky. Here's the method we use that works every time:
- Score the pomegranate horizontally down the middle. Gently twist both side to separate the halves.
- Fill a large bowl with water. Place one of the pomegranate halves on your hand, cut side down, and tap the top with a wooden spoon. The arils will fall out into the bowl, and the little pieces of yellow skin will come to the surface, so they can be easily removed.
- Repeat the process with the other half.
Enjoy it and Happy Fall!
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Quinoa Pomegranate Salad
- Total Time: 30
- Yield: 6 cups 1x
Description
Bright, colorful and nutrient packed, this super easy Quinoa Pomegranate Salad is the perfect dish to enjoy this fall. Serve it as a side, or make it a light lunch by adding your favorite protein!
Ingredients
- 1 cup uncooked quinoa, rinsed
- ½ tsp salt
- 1 pomegranate, seeded ( about 1 cup pomegranate seeds)
- 6 scallions, sliced
- 2 Persian cucumbers, diced ( about 1 ½ cups diced)
- 1 medium apple, diced ( about 1 cup diced)
- ¼ cup toasted sliced almonds
Instructions
- Combine the rinsed quinoa, 1 ⅓ cups of water, and salt in a medium saucepan with a tight lid fit and bring to a boil. Cover, reduce the heat and simmer for 15-20 minutes or until all the water is absorbed
- Once the quinoa is ready, fluff it up with a fork, put the lid back on, and let it sit for 10 minutes
- Combine the cooked quinoa and the rest of the ingredients in a large bowl and toss well. Add the dressing and refrigerate until ready to serve
- Prep Time: 15
- Cook Time: 10
Nutrition
- Serving Size: 1 cup
- Calories: 187
- Sugar: 8.4
- Sodium: 199
- Fat: 5.2
- Saturated Fat: 0.5
- Unsaturated Fat: 4.1
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 5
- Protein: 6
- Cholesterol: 0
Orange Tahini Dressing
- Total Time: 5 minutes
- Yield: ½ cup 1x
Description
Bright, colorful and nutrient packed, this super easy Quinoa Pomegranate Salad is the perfect dish to enjoy this fall. Serve it as a side, or make it a light lunch by adding your favorite protein!
Ingredients
- 3 tbsp orange juice
- 2 tbsp runny tahini
- 1 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- 1 tbsp red wine vinegar or freshly squeezed lemon juice
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Combine all the ingredients in a glass jar with a lid and shake well
- Prep Time: 5 minutes
Nutrition
- Calories: 224
- Fat: 17
- Saturated Fat: 2.3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 14.6
- Fiber: 2.7
- Protein: 5.5
- Cholesterol: 0
Raquel
Pomegranates and tahini in salads are my favorite!! This seems like the perfect combination of sweet, salty, crunchy and hearty...yum!
Racheli Robinson
As the amber hues of fall cascade through the trees and the air turns crisp, one is reminded of the seasonal treasures that nature bestows upon us. Among these treasures is the Quinoa Pomegranate Salad, a dish that feels like a culinary embodiment of the autumn season. With its mix of hearty quinoa, vibrant pomegranate seeds, and a medley of fresh ingredients, this salad is truly a feast for both the eyes and the palate.
The earthy goodness of quinoa, a seed known for its rich nutritional profile, forms the base of this dish. But it's the pomegranate, with its tantalizing burst of juiciness and color, that steals the show. As if this combination wasn't captivating enough, the inclusion of fresh apples, scallions, cucumber, and toasted almonds adds layers of flavor, crunch, and depth.
Then there's the orange tahini dressing – an artful blend that boasts citrusy undertones, perfectly complementing the dish's natural flavors. Its tangy profile, combined with the subtle nuttiness of tahini and the sharpness of Dijon mustard, ensures every bite is a harmonious blend of tastes and textures.
While the dish itself is a testament to culinary craftsmanship, enjoying it during Sukkot adds a layer of cultural and emotional significance. The festival, which celebrates gratitude and togetherness, finds a fitting tribute in this salad. It's the kind of dish that not only satiates hunger but also warms the heart, evokes fond memories, and fosters meaningful conversations.
It was through my recent acquaintance with Zeke that I had the privilege of experiencing this salad. The passion and heritage behind the recipe are palpable, making it all the more special. As Jean Anthelme Brillat-Savarin says, "The discovery of a new dish does more for the happiness of the human race than the discovery of a star," and in this case, it's a delightful dish that has sparked a newfound connection.
And just because every dish deserves a sprinkle of humor: If you're pondering over the perfect dish to "fall" in love with this season, this quin-tessential and pom-derful salad is your answer!
Vicky and Ruth
Thank you for your fantastic review!