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Pomegranate Quinoa Salad

• 1/4 cup pomegranate juice

• 1 lemon, zest and juice only

• Salt and pepper, to taste

• 2 cups cooked quinoa (in Instant Pot or over stovetop), cooled slightly

• 25 grams or 1/4 cup walnuts toasted

• 1/3 cup parsley leaves, roughly chopped

• 1/3 cup green onion, sliced

• 1 small pomegranate, arils only

• 32 grams or 1/4 cup dried cherries or cranberries


  1. Prepare quinoa by boiling 4 cups of water and adding quinoa. Simmer only heat covered for 15-20 minutes. Drain and set aside.

  2. In a small bowl, whisk together pomegranate juice, lemon zest and juice. Salt and pepper to taste. Add more oil if needed. Set aside.

  3. In a large bowl, toss together quinoa, walnuts, parsley, green onion, pomegranate arils, and dried cranberries. Drizzle on vinaigrette to taste, and toss until well-coated. We used all of the dressing, but always err on the side of caution and pour slowly! Serve immediately. Serves 4

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