Pomegranate Quinoa Salad


Pomegranates: a pain in the you know what to open but worth every minute once you get to the jewels.

Sweet, juicy, fantastic. I get slightly giddy every time I see them in the market this time of year.
Besides being delicious, they are just so beautiful.

I was first introduced to the fruit back in middle school, when weekends meant sleepovers at my friend Kayva’s house, full of late-night gossiping, Bollywood movies, and pomegranates. I had never seen a pomegranate before but was hooked the moment I tasted the seeds. Never mind that I would come home covered in pomegranate juice, lips and fingers stained as well. While I haven’t seen Kavya in over 15 years, I still think of our sleepovers whenever I buy a pomegranate.

This quinoa is the perfect blend of juicy, sweet & salty. I like to called it Christmas Quinoa, a beautiful blend of red, green, and white. Like most of my grain salad combos, this one stays fresh in the fridge for days. Great for packed lunches or a side dish for the Holidays.

Need a refresher on how to prep a pomegranate? See my step-by-step photo guide here.

pomegranate quinoa DK-0664

Pomegranate Quinoa Salad


  • 1 medium cucumber, peeled, seeded and diced
  • 1 green or red pepper, finely diced
  • 1 cup uncooked quinoa
  • 1/2 cup pomegranate arils
  • 1/2 cup feta, optional (tofu feta or omit for vegan option)
  • 1/2 cup toasted slivered almonds or pine nuts
  • 2 tbsp. chopped mint
  • 1 lemon, zested and juiced
  • 1/4 cup extra virgin olive oil
  • pinch salt/pepper
  • 1 garlic clove, minced


  1. Cook quinoa according to directions.
  2. Let cool completely. I like to cook my quinoa on the stove, keep covered and remove from heat. Let sit for an hour until completely cooled, fork to fluff the quinoa kernels.
  3. In a large bowl, combine cucumber, pepper, pomegranate arils, feta (if using), toasted nuts, and mint.
  4. Whisk together the minced garlic clove, lemon, olive oil and pinch salt/pepper.
  5. Toss to combine.
  6. I love this at room temperature but feel free to pop in the fridge for an hour or two.
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  1. says

    The brightness of the pomegranate really caught my eye here. I love the colours. This type of red always reminds me of the holidays.

    I really enjoy pomegranates. Not only is it high in anthocyanins and antioxidants, it’s a great fruit that adds some texture.

    I’ve tried putting it in a regular green salad before, but I would have never thought to have put it with quinoa.

    I definitely need to give this one a try. Thank you for sharing!


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