• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Salads

Quinoa Pomegranate Salad with Orange Tahini Dressing

Oct 10, 2017 -May contain affiliate links

518 shares
  • 46
Jump to Recipe·Print Recipe·Leave a Review

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!

A light grey bowl with quinoa pomegranate salad, with an ornate metal spoon over a light grey plate an a green and pink napkin. Asmall white bowl of pomegranate seeds in the background

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!

A pomegranate cut in half with the seeds removed on a wooden surface, a few pomegranate seeds scathered next to it and a small white bowl with pomegranate seeds in the background

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:

  1. Score the pomegranate horizontally down the middle. Gently twist both side to separate the halves.
  2. 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.
  3. Repeat the process with the other half.
A light grey bowl with quinoa pomegranate salad over a light grey plate, and a small white bowl of pomegranate seeds in the background

Enjoy it and Happy Fall!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pouring dressing on a bowl of quinoa salad

Quinoa Pomegranate Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 30
  • Yield: 6 cups 1x
Print Recipe
Pin Recipe

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

Units Scale
  • 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

  1. 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
  2. Once the quinoa is ready, fluff it up with a fork, put the lid back on, and let it sit for 10 minutes
  3. 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Orange Tahini Dressing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Vicky & Ruth
  • Total Time: 5 minutes
  • Yield: ½ cup 1x
Print Recipe
Pin Recipe

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

Scale
  • 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

  1. 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

Did you like this Quinoa Pomegranate Salad recipe? Share it! You didn’t? Tell us why! You want to make it, but you have questions? We’re here to help! Connect with us via Instagram, Twitter , Pinterest or Facebook or simply leave us a comment here. We want to get to know you!

More Salads

  • Close up view of of a plate with beet salad topped with sunflower seeds and pickled onions
    Raw Beet Salad with Apples and Pickled Onions
  • overhead image of an oval serving platter with green bean salad. The salad is a mixture of green beans, grape tomatoes, red bell peppers, olives, potatoes, and hard boiled eggs
    Green Bean Salad
  • overhead image of beet salad with feta cheese and pistachios on top of an oval platter
    Beet Salad Recipe with Feta Cheese and Pistachios
  • overhead image of a beet salad with goat cheese and pears on a white oval platter
    Beet Salad with Goat Cheese

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Raquel

    October 25, 2017 at 2:19 pm

    Pomegranates and tahini in salads are my favorite!! This seems like the perfect combination of sweet, salty, crunchy and hearty...yum!

    Reply
  2. Racheli Robinson

    October 01, 2023 at 10:43 pm

    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!

    Reply
    • Vicky and Ruth

      December 12, 2023 at 12:26 pm

      Thank you for your fantastic review!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini

  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love

  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini

Seasonal

  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil

  • A photo collage of best soup recipes
    33 Vegan Soup Recipes

  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+