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.


Inspired by this recipe? Then we think you’ll love this ‘Quinoa, Black Bean & Vegetable Stuffed Mushrooms’ recipe.