Quinoa, Pomegranate & Pistachio Salad

Updated: Mar 2, 2020

This recipe is perfect for a quick and easy light lunch. I usually add falafel as I like the contrast between hot and cold. I will add a super quick and simple falafel recipe at the end of this page.

I also bulk up this salad with sliced avocado or chunks of roasted sweet potato if I am feeling extra hungry. Share this one with friends at a dinner party or enjoy it all for yourself, regardless its always a delicious salad to have on hand.





300g white quinoa

1 vegetable stock cube

1/2 red onion

1/2 pomegranate

1 large bag of spinach

handful cherry tomatoes

1 yellow pepper

1 lemon

glug olive oil

salt & pepper

additional options

1 avocado chopped

1 chopped roasted sweet potato

1 batch of falafel

falafel recipe

1/2 red onion

1 garlic clove

1 red chili

1 tin chickpeas

bunch coriander

1tsp baking soda

1tsp cumin

1tsp coridander

salt & pepper



Put quinoa in medium sized sauce pan with stock cube. Pour over cold water until water line reaches first knuckle when finger is placed just resting on surface of the quinoa. Cook over medium heat until water has absorbed and evaporated, about 10 to 12 minutes.

While quinoa is cooking prepare salad. Slice the red onion and add the slices to a bowl of ice water, this gets rid of the pungent oniony taste and leave to soak.

Bang the pomegranate all over against the counter so that the seeds are released inside. Cut in half. Hold the flat side down in your palm over a large bowl and hit the skin of the pomegranate so that the seeds fall out.

Roughly chop cherry tomatoes and yellow pepper.

When the quinoa is cooked spread over a plate so that it cools faster.

Drain the water from the red onion and add to a large bowl. Add the spinach, pomegranate seeds, cherry tomatoes, yellow peppers and cooled quinoa to the bowl.

Squeeze over the juice of one lemon and a glug of olive oil.

Season with salt and pepper.

Massage all the ingredients together with your hands until everything is well combined.

Serve with additional options or just on its own.

Quick falafel

Pulse red onion, chili and garlic together in a hand held blender until finely chopped. Add to large mixing bowl.

Drain and rinse chickpeas. Pulse in handheld blender until broken down but not pureed. Add to bowl. Roughly chop coriander and add also. Add spiced and season with salt and pepper.

Mix everything together and form into ping pong sized pieces. Place on a lined baking tray.

Bake in oven for 20 to 25 minutes at 180C.

The falafel is done when the exterior is quite crispy but the centre is still moist.

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