Description
This vibrant Pomegranate Avocado Quinoa Salad combines fluffy quinoa, creamy avocado, sweet pomegranate arils, crunchy nuts, and fresh greens, all dressed in a zesty lemon-pomegranate vinaigrette for a refreshing, nutrient-packed meal.
Ingredients
- 2 cups cooked quinoa (white, red, or tri-color), cooled
- 1 cup pomegranate arils
- 1 avocado, diced
- 2 cups chopped fresh greens (kale, chard, or spinach)
- ¼ cup coarsely chopped pistachios
- ¼ cup chopped pecans
- ¼ cup chopped fresh basil (or 2 teaspoons dried)
- Juice of 1 lemon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 clove garlic, minced
- ¼ teaspoon black pepper
- Pinch sea salt (optional)
Instructions
- Place the cooked and cooled quinoa into a medium mixing bowl.
- Add the pomegranate arils, pistachios, pecans, diced avocado, chopped greens, and basil.
- In a separate small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, garlic, black pepper, and optional sea salt until smooth.
- Pour the vinaigrette over the salad ingredients and toss gently to combine.
- Serve immediately for best texture and color.
Notes
- Replace pistachios or pecans with almonds or walnuts.
- Add chickpeas for more plant protein.
- Use mint instead of basil for a brighter flavor.
- Swap greens like arugula or baby spinach for different textures.
- If needed, substitute pomegranate molasses with a mix of balsamic vinegar and maple syrup.
- Add avocado just before serving if making ahead.
- Store in fridge up to 2 days; not intended for reheating.
- Use thawed, drained frozen pomegranate arils if fresh are unavailable.
- Prep Time: 12 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
