Tangy Pomegranate Quinoa Salad with Fresh Herbs

Pomegranate quinoa salad on a plate with a gold fork.

5 from 1 vote

Tangy Pomegranate Quinoa Salad with Fresh Herbs

Pomegranate quinoa salad bursts with fresh, bright flavor. This Mediterranean-inspired salad combines fluffy quinoa with mint, parsley, and a tangy pomegranate dressing. Makes 4 meal-sized salads or 8 side salads.

Prep Time20

Cook Time20

Total Time40

Course: Salad, Side Dish

Cuisine: Fusion, Mediterranean-inspired

Diet: Vegan

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 362kcal

Author: Amy Katz

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

US Customary - Metric

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.

Notes

Leftover salad can be refrigerated in an airtight container for 3 to 4 days.

Nutrition