Pomegranate Quinoa Salad Recipe

Pomegranate Quinoa Salad Recipe

A patient recently shared a fabulous recipe for a quinoa salad with me that she found in The Toronto Star.


  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 cup pomegranate seeds
  • 1 cup cucumber, cut into ¼” dices & drained
  • ½ cup green bell pepper, cut into ¼” dices
  • ½ cup green onions, chopped including the green parts
  • ¾ cup almond slices
  • ¾ cup parsley, finely chopped
  • ½ cup cilantro, finely chopped
  • ¼ cup mint leaves, finely chopped
  • ¼ cup lemon juice
  • ¼ cup olive oil, extra-virgin
  • 1 tsp sea salt
  • to taste freshly ground pepper


Makes approximately 6 cups

  1. Bring water to a boil on high heat.  Stir in the quinoa and return it to a boil.  Then turn the heat to medium-low, cover and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender by chewy.  Remove the cover, fluff and cool to room temperature.
  2. Put 2 cups of quinoa in a large bowl.  Reserve the remainder for another salad or a side dish.
  3. Add pomegranate, cucumber, green pepper, green onions, almonds, parsley, cilantro and mint.  Toss gently.
  4. Whisk together the lemon juice, olive oil, salt and pepper in a large measuring cup, and then pour it over the quinoa mixture.  Toss gently to combine.


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Here are a few more healthy recipe posts that you might also be interested in:




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