Free delivery on orders over €45 Spend just €45 more to get free delivery You are eligible for free shipping


Collect 1 point for every €1 you spend

Take a look at our Spend & Save offers, exclusively for Evergreen Rewards customers

Gifts with purchase, just for Evergreen Rewards customers

Register your in store Rewards card to start enjoying your perks!

bowl of Quinoa Salad with Pomegranate, kale and butternut squash

Quinoa Salad with Toasted Pine Nuts and Pomegranate

February 25, 2015

Quinoa is a filling and nutritious base for salads. And today we've paired it with pomegranate for a fab, fruity feel. This delicious Quinoa Salad with Toasted Pine Nuts and Pomegranate is super healthy and easy to prepare. It's ideal for lunchtime or as an accompaniment with dinner. Tip: If you're looking to up your veggies and give the dish a more autumnal feel, kale and butternut squash go beautifully with quinoa and pomegranate!

Quinoa Salad with Toasted Pine Nuts and Pomegranate

Prep Time: 10 Mins | Cook Time: 12 Mins


  • 2 cups of quinoa
  • 2 cloves of garlic, finely grated or crushed
  • 4 cups of boiling water
  • 1 tsp of vegetable bouillon (optional)
  • 1 pomegranate, seeds removed (if not in season replace with dried cranberries or other fruit)
  • 1 tin of chickpeas, drained
  • 1 cup of spring onions, chopped
  • 4 carrots, peeled and grated
  • 1 tsp of ground cinnamon
  • 1 tsp of allspice powder
  • ½ cup of pine nuts, lightly toasted in a pan (or replace with flaked almonds or chopped hazelnuts)
  • ½ cup of fresh parsley, finely chopped
  • ½ cup of fresh mint, finely chopped
  • 4 tbsp of extra virgin olive oil
  • 2 tbsp of balsamic vinegar (optional)
  • Juice of ½ - 1 lemon


1. Heat a saucepan and dry roast the quinoa and crushed garlic for 2 to 3 minutes until lightly toasted, stirring regularly.

2. Add boiling water and vegetable bouillon and cook for a further 10 to 12 minutes until the grain has separated.

3. Allow the quinoa to cool in a bowl, then add in other ingredients and mix well.

4. Serve as a side dish to accompany grilled fish or chicken or as a meal on it's own on a bed of watercress or rocket.