Quinoa and Pomegranate Salad

Quinoa Pomegranate Salad

8 Servings

Total time: 30 Minutes


    • ⅔ cup of quinoa ( makes 2 cups)
    • ⅔ lb. asparagus
    • 1 cup shredded carrots
    • ½ cup finely chopped dill
    • ¼ cup finely chopped walnuts
    • ½ cup chopped cilantro, optional
    • ½ cup chopped scallions, green part only, optional
    • 2 tb. olive oil
    • ½ cup lemon juice from Meyer lemons *(alternatively ¼ cup lemon, ¼ cup orange juice)
    • ½ tsp. salt, or to taste
    • 1 cup chopped parsley
    • 1 cup chopped mint leaves
    • ½ cup finely chopped dill
    • Black pepper, to taste
    • 1 cup pomegranate seeds, divided (use 1 large pomegranate)


    1. Cook quinoa according to package directions. Drain and cool.
    2. Steam whole asparagus for 3 minutes or until bright green. Remove from pan immediately, drain, and let rest on plate with ice cubes. Slice diagonally into ¼-inch pieces.
    3. In large bowl, combine quinoa, asparagus, carrots, parsley, mint, dill, walnuts, and cilantro and scallions if using.
    4. In a separate bowl mix olive oil, lemon juice, salt and pepper. Toss with quinoa mixture and then add ¾ cup pomegranate seeds.
    5. Serve as is for buffet or plate each serving over 1 cup baby lettuces. Garnish with remaining pomegranate seeds.