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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Absolutely loved this one! Didn't have green onions but it still tasted amazing 👍🏼 definitely would be on repeat for me!
- Fazliana
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 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.
For another fresh quinoa salad, check out my pesto quinoa salad with corn and tomatoes.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
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.
Fazliana says
Absolutely loved this one! Didn’t have green onions but it still tasted amazing 👍🏼 definitely would be on repeat for me!
Amy Katz says
I'm so happy you enjoyed it, Fazliana! It's one of my favorite quinoa salads.
Pam Hochster Fine says
Can I use pomegranate molasses instead of the the arils? And/or swap the maple syrup for the pomegranate molasses?
Amy Katz says
I haven't tried this myself, but I imagine it will work, especially for the dressing. Let me know how it goes!