Pomegranate Quinoa Salad

This delightful Pomegranate Quinoa Salad is as stunning as it is flavorful, and wonderfully simple to prepare. A perfect combination of textures and colors, it’s sure to impress anyone you share it with. Give it a try—your taste buds will thank you! ✨

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Salad, Side Dish

Cuisine American

Servings 4 Peoples

Calories 200 kcal

Ingredients

2 cups vegetable broth
1 cup quinoa
4 cups arugula
1 cup pomegranate arils
½ cup red onion, chopped
¼ cup golden raisins
¼ cup toasted pine nuts
½ cup feta (vegan feta optional)

Dressing:

¼ cup olive oil
2 tbsp apple cider vinegar
2 tbsp pure maple syrup
2 tbsp olive brine
2 tsp Dijon mustard
1 tsp sea salt
¼ tsp freshly ground black pepper

Instructions

In a medium pot, bring the vegetable broth and quinoa to a boil. Cover, reduce heat to low, and simmer for about 15 minutes or until quinoa is fully cooked. Fluff with a fork and set aside to cool.While the quinoa is cooking, heat a small pan over medium heat and toast the pine nuts, stirring frequently until golden (about 2-3 minutes). Remove from the pan immediately to avoid overcooking.In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, olive brine, Dijon mustard, sea salt, and pepper until well combined.In a large serving bowl, combine arugula, quinoa, pomegranate arils, red onion, golden raisins, pine nuts, and the dressing. Toss until everything is evenly coated.Gently fold in the feta. Enjoy 🤍

Video

Notes

Rinse quinoa before cooking for better texture, and use fresh or pre-packaged pomegranate seeds for convenience. Customize with feta, chickpeas, or herbs like mint for added flavor and crunch.