Pomegranate Quinoa Salad is loaded with fresh and fruity flavors. This Mediterranean-inspired salad features mint, parsley, and a tangy pomegranate dressing.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
When you're craving a hearty vegan lettuce-free salad, nothing beats grain salads like Mediterranean millet salad and brown rice salad.
Pomegranate Quinoa Salad is another favorite. It's easy to make and super flavorful thanks to pomegranate arils, in both the salad and the dressing, along with green onions and fresh herbs.
Enjoy it as a complete meal or as a side dish during fall and winter pomegranate season.
Jump to:
Why you'll love this recipe
- It's full of sweet and tangy pomegranate flavor.
- It only requires 10 ingredients (plus salt and pepper).
- The leftovers taste amazing, making it perfect for meal prep.
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. Check out this video showing how to remove the arils for a relatively quick and mess-free method.
Fresh herbs: Parsley and mint add bright flavors to this Pomegranate Quinoa Salad. Do not skip them or substitute dried herbs.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- 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.)
- While the quinoa is cooking, make the pomegranate dressing in a blender.
- 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.
Amy's tip
To cool the quinoa more quickly, spread out the cooked grains in a thin layer on a large baking sheet.
Serving suggestions
Pomegranate Quinoa Salad is delicious on its own as a meal.
Or serve it as a side with other dishes like Mediterranean white bean soup or sauteed spinach and cannellini beans.
It also makes a wonderful make-ahead side dish for a vegan Thanksgiving dinner.
More vegan quinoa recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Pomegranate Quinoa Salad
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.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation only.
Comments
No Comments