Pomegranate quinoa salad bursts with fresh, bright flavor. This Mediterranean-inspired salad combines fluffy quinoa with mint, parsley, and a tangy pomegranate dressing.
Like my pomegranate lentil salad, the fresh arils do double duty, blended into the dressing and sprinkled on for pops of sweetness.
Serve this vegan salad as a colorful side or satisfying main during fall and winter, when pomegranates are at their peak. It's also a great make-ahead option for Thanksgiving.
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Ingredients
- Quinoa: Any color can be used. I like to use tri-color which is a combination of red, white, and black. (If you are starting with pre-cooked quinoa, you will need approximately 3 cups.)
- Pomegranate arils: The fresh seeds are used in both the salad and the dressing. A medium-sized pomegranate will contain enough for both. Or take a short cut and buy a container of arils.
- Fresh herbs: Parsley and mint add bright flavors to the dish. Dried herbs are not a good substitute here.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make pomegranate quinoa salad
- Prepare the quinoa and allow it to cool. (Both stove-top and Instant Pot instructions are included in the recipe card at the bottom of this post.)
- Make the dressing in a blender with pomegranate seeds, olive oil, red wine vinegar, pure maple syrup, Dijon mustard, salt, and pepper.
- Make the salad by placing the cooked and cooled quinoa in a large bowl with the pomegranate seeds, green onions, and fresh herbs.
- Pour the dressing over the salad and toss until well combined. Enjoy right away or refrigerate for later.
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Love and Veggies,
Amy
📋 Recipe
Tangy Pomegranate Quinoa Salad with Fresh Herbs
Equipment
- high speed blender
Ingredients
For the salad:
- 1 cup quinoa, rinsed and drained
- 1 cup pomegranate arils
- ½ cup green onions, sliced
- ½ cup fresh parsley, chopped
- ½ cup fresh mint, chopped
For the dressing:
- ⅓ cup pomegranate arils
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
Instructions
- Cook the quinoa: To prepare on the stove, add 2 cups water to the rinsed grains in a medium pot and bring to a boil. Reduce the heat and cover. Simmer until the water is absorbed, 15 to 20 minutes. To prepare using an Instant Pot electric pressure cooker, add 1¼ cups water to the rinsed grains and stir to combine. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.Allow the quinoa to cool to room temperature. To cool more quickly, spread out the cooked grains in a thin layer on a large baking sheet.1 cup quinoa
- While the quinoa cooks, prepare the dressing: Place the pomegranate arils, olive oil, red wine vinegar, pure maple syrup, Dijon mustard, and salt and pepper in the container of a high-speed blender. Blend until completely smooth. Taste and adjust the seasonings, as desired. Set aside.⅓ cup pomegranate arils, ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 Tablespoons pure maple syrup, 1 teaspoon Dijon mustard, salt and pepper
- To make the salad, combine the cooked and cooled quinoa, pomegranate arils, green onions, parsley, and mint in a large bowl.1 cup pomegranate arils, ½ cup green onions, ½ cup fresh parsley, ½ cup fresh mint
- Pour the dressing over the salad and toss until well combined. Serve immediately or refrigerate for later.
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Notes
Nutrition
Nutritional information is an estimation only.
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