Colourful quinoa salad with pomegranate and mint

Colourful quinoa salad with pomegranate and mint: a fresh salad with quinoa, cucumber, lemon juice, olive oil and pomegranate seeds – light, aromatic and easy to make ahead.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 320 kcal per serving
• Protein: 10 g
• Fat: 12 g
• Carbs: 45 g

Ingredients

• 150 g quinoa
• 100 g pomegranate seeds
• 1 cucumber
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 bunch of mint

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Rinse the quinoa thoroughly in a fine sieve and cook in water until tender. Then let the steam escape and leave to cool.
2. Finely dice the cucumber. Pick the mint leaves from the stalks and chop roughly.
3. Gently toss the quinoa with the cucumber, pomegranate seeds and mint in a large bowl.
4. Stir the olive oil with the lemon juice and a little salt and pepper. Pour the dressing over the salad and mix everything carefully.
5. Leave the salad to stand briefly so the flavours can come together.
6. Taste once more before serving and plate up fresh. It tastes especially well-rounded when nicely chilled.

Good to know

A salad like this brightens up the table straight away. Fresh, light and still satisfying. On warm days especially, it's easy and really pleasant.

Swaps

Quinoa → millet (also provides fibre and minerals) | Pomegranate seeds → blueberries (also contain fibre and polyphenols) | Mint → parsley (brings vitamin K and fresh herby flavour) | Olive oil → avocado oil (mainly monounsaturated fats)

Allergens

The recipe is naturally gluten-free, as long as the quinoa hasn't been contaminated with cereals that contain gluten. Usually suits children and is fine during pregnancy – what matters is thoroughly washed ingredients and fresh preparation.

Dairy-free recipes