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Spinach quinoa salad with pomegranate
Vibrant quinoa salad with red pomegranate jewels

Spinach quinoa salad with pomegranate

Author: Flavelo
Recipes Vegetarian & Vegan Salads
This salad is a firework of textures and flavours. The earthy notes of quinoa are broken by acidic, juicy 'explosions' of pomegranate in every bite. The oily crunch of walnuts completes the experience. The secret lies in timing: add the dressing only at the last moment so the leaves remain crisp.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine International, Modern

Ingredients

Equipment Needed

  • Sieve
  • Saucepan
  • Whisk (for dressing)
  • Salad bowl

Allergen Information

⚠️ Nuts (Walnuts)

Instructions

1 ✓

Rinse the quinoa thoroughly in hot water, then boil in salted water (1:2 ratio, approx. 15 mins). Rest under a lid.

Tip: During resting, the grains absorb the remaining water and separate, becoming fluffy.
2 ✓

Toast the walnuts in a dry pan for a few minutes, then chop coarsely.

Tip: Toasting makes the flavour more intense.
3 ✓

Make the dressing: mix the lemon juice with the salt, then slowly drizzle in the oil while whisking.

Tip: This is an emulsion (vinaigrette). The salt dissolves in the lemon juice, and the oil divides into tiny droplets within it.
4 ✓

In a large bowl, mix the cooled quinoa, spinach, and pomegranate. Drizzle with the dressing only before serving.

Tip: If you dress it earlier, the acid causes the spinach leaves to wilt and become watery (cell wall damage).
5 ✓

Sprinkle the top with the toasted walnuts.

Tip: This way they stay the crunchiest.

Recipe FAQ

How do I peel the pomegranate?
Cut it in half, and hit the skin with a wooden spoon over a bowl. The seeds will fall out, leaving the white pith inside.

Ingredients

  • 200 g Quinoa
  • 150 g Baby spinach
  • 100 g Pomegranate seeds
  • 50 g Walnuts
  • 30 ml Olive oil
  • 1 tbsp Lemon juice
  • 1 pinch Salt