Pomegranate and Quinoa Salad – Seriously Yummy!

April 28, 2012 | By | 7 Replies More

 

When I originally posted this pomegranate and quinoa salad recipe I had no idea how popular it would become. I have had no end of positive feedback about how seriously delicious it is.  Recently I have modified it slightly to make it even more awesome and the recipe below reflects these changes. I hope you enjoy it. 

pomegranite-salad ideas - quinoa version 3

I love using quinoa, it is one of the most nutritious foods available, and it is high in fiber and low in calories. It also has the most protein of any grain, making it ideal for vegetarians. I adore its nutty taste and slightly crunchy texture. One important thing is how you cook it. Quinoa is so simple to cook but many recipes get it wrong. If you follow my simple quinoa cooking instructions you will have a light and fluffy result every time. 

A friend gave me a pearl barley salad recipe ages ago which was lovely but had some flavors that didn’t quite work for me. Over the years I have tweaked it, made a new dressing and converted it to quinoa and it has evolved into one of my favorite healthy salads. Pearl barley is also very healthy, but I prefer quinoa. This meal is a perfect example of how you can eat delicious food that is also visually appealing, nutritious and not fattening.

 

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Salad Ingredients

5 cups cooked quinoa
3/4 cup feta cut into small cubes
One cup pomegranate seeds
3 ounces (85 g) walnuts, toasted and roughly chopped
1 cup finely-chopped mint plus extra for garnish
1 cup finely-chopped flat leaf parsley plus extra for garnish
1/2 cup finely-chopped spring onion plus extra for garnish

 

pomegranate-salad with quinoa version 4Dressing Ingredients

Two tsp ground cumin
1/2 tsp ground coriander (cilantro)
Three tblsp extra virgin olive oil
Two tblsp red wine vinegar
One tblsp honey
Two cloves garlic, crushed
Sea salt and cracked black pepper.

 

 

Method

Combine all salad ingredients in a bowl reserving a couple of tablespoons of the pomegranate seeds and chopped herbs for garnish.

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Combine the dressing ingredients in a jar, shake well and pour over the salad. Toss gently. Sprinkle the extra mint, parsley,  spring onions and pomegranate seeds on top.

As with all recipes I use the freshest ingredients I can find and organic where possible. In this case I used organic quinoa and the parsley, mint and spring onions were from my herb garden.

 

Hints:

  • quinoa-salad with pommegranate-closeup shotIf you haven’t used quinoa before make sure you wash it thoroughly beforehand. The reason for this is there is a natural coating on the grains, called saponin, which is quite bitter.
  • If you’ve never used pomegranates before read my post about how to remove pomegranate seeds so you don’t end up covered in red juice.

 

 

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Category: Recipes, Salads

Comments (7)

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  1. Jennifer says:

    lyn is not wrong when she says “this salad is seriously yummy”. I have made it multiple times now for different gatherings of family and friends and everyone has loved it!!! It looks great, tastes great, and is so nutritious too! I have made it with both back and white organic quinoa and whilst both have looked attractive, I prefer the white especially when presented on a festive occasion. Thanks Lyn for sharing this wonderful recipe.

    • Lyn says:

      Thanks Jennifer

      It’s a winner isn’t it. I have never once made it without getting rave reviews and requests for the recipe. Thanks for the tip about the color. I usually use a mix of black and white quinoa but I can see that it would present better with all white.

  2. Lexie says:

    Hi Lyn,
    I used this recipe as a way of introducing quinoa into my diet after starting phase four of the HCG protocol. You’re right, seriously yummy!
    Ive lost a total of 16 kgs in 9 weeks on the protocol!! Seriously delighted! ;)
    Lexie.

  3. Lyn says:

    Thank you for your generous comment Mary. I am glad you are enjoying my blog. I too have been trialing elimination of potentially inflammatory foods. Wheat doesn’t appear a problem for me, thank goodness, as I love toast occasionally. I do only use great quality bread that I make using organic, wholemeal, sourdough, spelt. I suspect that dairy is the main problem food for me and I am currently just going into week 2 of eliminating it.

    I checked out your blog by the way. It is beautiful and it looks like you have so much to offer.

  4. Ram says:

    Hi Lyn, would love to try this great recipe. The problem is that I live in India and have not been able to source quinoa here easily. Any alternates for quionoa?

    • Lyn says:

      Hi Ram

      The original ingredient for this recipe was pearl barley and it was delicious. I think it would also work quite well with brown rice If you couldn’t get barley. The main flavors come from all the other ingredients. Let me know how you go.

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