Quinoa salad with pomegranate

We love this quinoa salad with pomegranate. This is an easy recipe, maybe one of the easiest, and it is really good. You don’t need that much time to make this, just a few minutes. You only need to cook the quinoa. Apart from that you just add the other ingredients and mix it a little.

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Quinoa salad with pomegranate recipe

There are days in which the only thing I crave is something that feels whole, fresh and healthy. That makes me feel better than most meals. For those kind of days, this is the perfect recipe. I love how fast and easy to do it is, and the pomegranate seeds take it to a whole new level, and bring all the flavors together.  

Cooking the quinoa is what takes the longest, and even that you could make ahead and keep in the fridge, to save a ton of time. Maybe even use it for the whole week or several days.

Something else you could add to this recipe that will make it even better is red onion, chopped in small pieces, just like that, fresh. If you want to add it, it will taste amazing, but if you prefer not to because of the strong flavor it has, then just skip it.

Now, we use fresh cheese for this recipe, which is really common in Mexico, but if you’d rather use some other type of cheese use feta cheese, as it tastes really good with the rest of the ingredients as well.

Quinoa salad

The best way to eat this salad is with a pice of bread. It may look not that filling, but I assure you you will feel satisfied after eating a plate of this salad. The quinoa makes it filling.

If you like this recipe, then go see our spicy chicken salad recipe.

Quinoa salad with pomegranate
Prep Time
40 mins
 
Servings: 2
Ingredients
  • 2 C quinoa
  • 4 C water
  • 3/4 C pomegranate seeds
  • 1 red pepper
  • 4 C lettuce mix aprox.
  • 300 gr fresh cheese
Instructions
  1. In a pot, place the 4 C of water, and put it on the stove to high heat to boil. Once boiling add in the quinoa and let it cook until the water evaporates and the quinoa turns soft, from 10 to 15 minutes aprox. Once ready let it cool down for 10 minutes. 

  2. In a bowl, rinse and wash the lettuce. Then place it on a kitchen towel to dry.

  3. On a cutting board, cut both the red pepper and the cheese into small cubes. 

  4. To put it all together, in a big bowl, place the lettuce, and then add the quinoa, pomegrante seeds, red pepper and cheese. Serve with some bread on the side. 

Recipe Notes

*Instead of fresh cheese you could use feta cheese. 

*This recipe also tastes amazing adding fresh red onion cut to small pieces.

 

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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