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Avocado, pomegranate and quinoa salad recipe

Avocado, pomegranate and quinoa salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Grain salad
  • Quinoa salad

A colourful, winter salad made with quinoa, avocado, pomegranate seeds and fresh coriander.

4 people made this

IngredientsServes: 6

  • 420ml water
  • 170g quinoa
  • 1 1/2 avocados - peeled, pitted and diced, or more to taste
  • 1/2 large pomegranate, peeled and seeds separated, or more to taste
  • 1 tablespoon olive oil
  • 10g chopped fresh coriander
  • 1 lemon, juiced

MethodPrep:15min ›Cook:15min ›Extra time:30min cooling › Ready in:1hr

  1. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, about 12 to 15 minutes.
  2. Spread quinoa onto a baking tray and cool to room temperature, at least 30 minutes.
  3. Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat; mix in fresh coriander and lemon juice.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (15)

by liebs

Made this last night for dinner! It was great! The only change I made was substituting broth for water when cooking the quinoa for more flavor and I added some salt. Remember to rinse the quinoa a few times to get rid of the bitter taste.-11 Mar 2015

by sarah E

So yummy! Pomegranates were not available when I made this so I just left them out and it was still incredible. Definitely a recipe for an avocado lover-10 Feb 2015

Apple Avocado Quinoa Salad

I love how filling and delicious quinoa salads are and apple avocado quinoa salad is no less. The charming thing about quinoa is that it can be paired with practically any ingredient to make a filling, healthy and enjoyable dish. For the Apple Avocado Quinoa Salad, it was not a planned salad at all. I knew that I wanted to make a quinoa salad but the ingredients just sort of popped up when I opened my fridge. I am so glad that it turned really well.

What is Quinoa?

Quinoa(pronounced as Keen -Wah) is not a grain but is classed as a pseudo cereal. It actually belongs to the same family as amaranth.The seeds of the flowering plant Chenopodium Quinoa plant are edible. It’s a fantastic replacement for rice. Generally the seeds are white but these days it common to find a mixture of red, white and black quinoa, commonly called the tricolor or rainbow quinoa.


The first time I tasted quinoa was at my son’s home. Just before he left for work, he asked me to prepare a quinoa salad for dinner! Had heard of quinoa but had not seen it, tasted it and absolutely had no idea how to cook it. Thankfully, he had left the quinoa packet on the kitchen counter. Cooking part became simple because of the instructions on the packet. What salad to make, well I thought this just looks like couscous so any ingredient will work well. While the quinoa was cooking I had my eyes on it like a hawk, didn’t want it to burn, stick or become soggy. Exciting moment when the quinoa turned out good and more exhilarating when the salad was appreciated. I made a Nectarine and French Bean Quinoa Salad.

Health Benefits of Quinoa

  • Rich in Protein, Quinoa is ideal for vegetarians as a source of protein. 1 cup of cooked protein contain 8 grams of protein.
  • Gluten Free
  • High in Fiber, making it very good for the digestive system.
  • Quinoa is a complex carbohydrate which makes it longer to digest and as a result keeps on full for a longer time.

Cooking Quinoa

Cooking quinoa is pretty easy. Quinoa is coated with a naturally bitter coating called saponin. Therefore, its important to rinse quinoa well. Put it in a sieve and under running water rub it gently in your hand so that the coating comes off.

To cook Quinoa, for 1 cup quinoa you need 2 cups of water. Place both in a an and allow it to simmer for 15 minutes. For a more fluffier quinoa you can add ¼ cup more of water.

After the quinoa is cooked, gently fluff it up using a fork.

Some More Quinoa Dishes:

  • Try the traditional Gujarati lapsi by replacing broken wheat with quinoa – Quinoa Lapsi
  • Roasted Vegetables with Quinoa and Cashew Hummus – a delicious and fun lunch or dinner meal.
  • A protein rich dish Garlicky Broccoli Quinoa
  • Nectarine And French Bean Quinoa Salad – a delicious summer salad
  • Chickpea Quinoa Burgers – a protein rich burger for vegetarians
  • Quinoa Tabbouleh Salad – for parsley lovers
  • Quinoa Tangerine Salad – another refreshing summer salad
  • If you’re looking for an ultra protein rich breakfast option, then check out Vidya’sQuinoa Adai Dosa . I know I’m going to try it out soon.
  • Poonam’sMexican One Pot Quinoa is a filling and delicious meal option with Mexican flavors.
  • Shobha’s gluten free Quinoa And Egg Muffins are what I’d love to have as a light dinner option with some salad on the side.

A bit about the group

A – Z Recipe Challenge group started by fellow bloggers Vidya and Jolly, is themed based. This month we have to use any ingredient whose English name begins with Q. Besides quail eggs, the only other ingredient beginning with Q is Quinoa. Using quail eggs was a tempting option but because of the Adhik Maas (Hindu Calendar Leap Month), eggs, meat, fish are not generally allowed. Since I’m fasting for the whole month, Quinoa was a much better option.

Vidya blogs at Masala Chilli, a blog full of traditional Tamil recipes. Jolly’s blog Homemade Recipes is at the opposite end to Vida’s, in the sense that her blog is where you’ll find some lip smacking Punjabi food recipes.

Ingredients required for Apple Avocado Quinoa Salad:

  • Apple – I prefer using the sweetish red apples for this salad
  • Avocado – a small ripe avocado
  • Pomegranate Arils – optional, I had some so added to the salad
  • Quinoa – cooked
  • Walnuts – lightly roasted and chopped
  • Mint – fresh mint leaves. However add any herbs of your choice.
  • Lemon Juice – as I’ve not used any other salad dressing
  • Salt – I’ve used Himalayan Rock Salt, but feel free to use any salt of your preference
  • Pepper Powder – best to use freshly ground

Is this Salad ideal for Ekadashi/ Navratri Fasting?

Yes it is. I’ve used ingredients that are allowed during fasting. This salad is makes a change from the usual samo or sabudana khichdi. The quinoa and avocado combination kept away hunger pangs for most of the day. In fact I enjoy it as a main meal. I would have loved to add paneer but didn’t have any.

Is Apple Avocado Quinoa Salad limited to fasting days?

Not at all, when I’m not fasting I like to add chopped onion, cooked beans and corn too. Can also drizzle a salad dressing of your choice.

Citrus Quinoa Salad with Avocado and Pomegranates

  • Author: Get Inspired Everyday!
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 - 6 1 x
  • Diet: Gluten Free


This fresh and vibrant salad is the perfect side dish or healthy packed lunch full of bright citrus flavor and crunchy pomegranates combined with creamy avocado.


Cilantro Orange Dressing:

1/2 cup loosely packed fresh cilantro


Rinse the quinoa thoroughly, then place it in a medium sauce pan. Add the water and sea salt. Bring to a boil, then lower to a simmer and cook until tender and fluffy, about 20 minutes. Remove the quinoa from the heat and cool in the refrigerator for at least 1 hour before combining it with the rest of the salad.

Break the oranges and grapefruit into sections and slice the sections crosswise into bite sized pieces.

Peel, pit, and cut the avocado into bite sized pieces as well.

For the dressing, break the orange up into sections and place it in a blender. Add the cilantro and blend on low to medium until well combined with small pieces of cilantro remaining.

Combine the citrus, avocado, pomegranate arils, and quinoa in a large bowl. Pour the dressing over the top and mix to combine.

If you’re keeping the salad for more than just one day, add the avocado as needed. After 2-3 days the pomegranates will turn the quinoa purple, but the salad still tastes delicious!


I find it much easier to make the quinoa the day before. That way, when I’m ready to make the salad, it’s already done!

Keywords: Quinoa Salad Recipes, Quinoa Salad with Avocado, Citrus Quinoa Salad Vegan

California quinoa & avocado salad

Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.

Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.

Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.

Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.


As well as adding colour to your plate, sprouts contain concentrated amounts of vitamins and minerals, plus they taste great!

Nutritional Benefits of Pomegranates:

Pomegranates should be making their way into your diet now that they are out in full force in the supermarket. Pomegranates are packed with vitamin C, polyphenol antioxidants and is superior to most fruits when it comes to antioxidant count! This helps to defend our bodies against oxidative stress, and even helps to combat inflammation.

Pomegranates are known for being a heart healthy food by improving blood pressure, and even reversing plaque growth in the arteries. Finally, the seeds are packed with fiber.

My family loves to munch on pomegranate seeds, and I have putting them in my kids lunch boxes daily! Other ways we enjoy them are in salads, are oatmeal, and yogurt. But finally, we let them make an appearance for our favorite day of the week: TACO TUESDAY. How you might wonder? With this salsa of course.

So get on it!! So simple to make, and even more simple to eat. I promise everyone will absolutely devour this Pomegranate avocado salsa at the next party. I am also considering tossing in some quinoa for a complete and oh so delicious lunch! With the holidays just around the corner, I can’t wait to serve this as a light dip to combat the holiday heaviness!


Peel the avocados, remove the pits and slice into thick half rings.

Drop the rings into a bowl containing water and lemon juice- this will prevent them from turning black.

Cut the pomegranate in half and crush it over a bowl and collect the seeds.

Wash the grapes and mix them with pomegranate seeds.

Drain the avocado pieces and add them to the fruit.

To make dressing, put all ingredients into a glass jar, screw the lid on firmly and shake vigorously for 2 minutes.

Avocado, pomegranate and quinoa salad recipe - Recipes

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.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!

  • 6 ounces dried black beans (3/4 cup)
  • 5 cups water
  • Nonstick cooking spray
  • 1 large onion, chopped (1 cup)
  • 10 ounces grape tomatoes, halved
  • 1 teaspoon ground cumin
  • ½ cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 cups cooked quinoa
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 3 cups fresh spinach or arugula
  • 1 ripe medium avocado, seeded, peeled and chopped
  • 1 medium lime, cut into six wedges

Rinse beans drain. In a large saucepan, combine beans and 3 cups of the water. Bring to boiling reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray (see Tip). Place beans in cooker. Stir in the remaining 2 cups water, the onion, half of the tomatoes and the cumin.

Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 hours or until beans are soft. Stir in the remaining tomatoes, the 1/2 cup cilantro, the lime juice, 1 tablespoon oil and the 1/2 teaspoon salt. Let stand at least 15 minutes to develop flavors.

Before serving, toss the quinoa with the 1/4 cup cilantro, 1 tablespoon oil and the 1/4 teaspoon salt. Divide spinach among six serving plates. Spoon the quinoa mixture over the spinach. Spoon bean mixture over the quinoa. Top with avocado and serve with lime wedges.

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Pomegranate Quinoa Salad

Hallelujah, it is Friday! Lately I’ve been juggling work, my beloved blog and a few projects that are near to my heart, but my fingers have been hitting all the wrong keys lately. I’ve caught myself sending choppy stream-of-consciousness emails that make sense to no one, including myself. Communicating with many, but saying nothing of value.

I need to get lost in some fiction, go on long walks with Cookie, breathe deeply and stretch my limbs. I need all of that, plus some good conversations with friends, before I’ll have anything worth saying. I feel like I say this over and over again. So it goes.

Please, if you can find pomegranates this late in the season, make this Ottolenghi-inspired salad. Brilliant ruby-hued pomegranate arils, crunchy celery and dark quinoa make it a colorful study in textural contrasts. Allspice warms up this simple salad, which seems to be a wintery take on my quinoa tabbouleh recipe. I dare say you’ll finish your bowl and go back for just one more forkful, then another, and another.

Ottolenghi’s original recipe in Plenty calls for barley instead of quinoa, sherry vinegar instead of balsamic, and the addition of dill. It was good, but I like my way better.

By the way, if you haven’t picked up a copy of Ottolenghi’s book, I highly recommend doing so. It is a stunning vegetarian cookbook, full of unconventional recipes that feature a mélange of Middle Eastern and European flavors thanks to Ottolenghi’s upbringing by European parents in Israel. The food photography is good enough to justify the purchase in itself. As cookbooks by professional chefs tend to be, the ingredient lists can be a bit long, and the instructions exacting, but it is a cookbook I’m glad to have in my collection.

Citrus-Pomegranate Quinoa Salad

First of all, we have some super, super exciting news. After nearly a year of planning, planning, testing, cooking, writing, photographing, agonizing, organizing, not sleeping, and stressing, we are officially done with the manuscript for our second book! There’s lots and lots of work ahead for us, but this is such a huge, monumental milestone and we’re so grateful to all of you who have stuck with us, been patient through weeks of sweet treats (because we were busy writing actual dinner recipes for the book), and have given us hope that someone will buy the next book. We love you guys and can’t ever thank you enough for being the best blog readers ever.

In the last year or so, I’ve kind of been having a love affair with quinoa. It’s so versatile and delicious and healthy. It’s quicker-cooking than brown rice, but you can use it in so many of the same ways that we’ve started using it quite a bit instead of rice.

One of my favorite ways to eat quinoa is in salads (like this one or this one). I love this particular salad because it has pomegranate arils, which I love, but I can only eat in small quantities because the juice hurts my teeth (yes, I’m 90 years old) and smooth, creamy bites of avocado. You’ll need cooked quinoa, seeds from 1 pomegranate, about 1/2 of a red onion, 1/2 of a cucumber, 1-2 avocados, a can of drained and rinsed garbanzo or great northern beans, about 1/4 cup chopped cilantro or parsley, and kosher salt and freshly ground black pepper. For the dressing, you’ll need juice from an orange, lemon, and lime, a clove of garlic, a little bit of pure olive oil (extra-virgin is a little too strong here, at least for my taste), a bit of sugar or other sweetener, and a little more kosher salt.

Place the beans, peeled/seeded/diced cucumber, minced red onion, cilantro or parsley, and pomegranate arils in a large bowl…

and toss with your hands until combined.

Add the chilled quinoa and toss to combine. To make the dressing, whisk together some freshly squeezed orange juice, lemon juice, lime juice, 2-3 teaspoons of sugar (or honey, agave, or Splenda if you prefer), 2 tablespoons oil, and about 1/2 heaping teaspoon of kosher salt. Drizzle it over the salad and chill until ready to serve. When you’re ready to serve, add 1-2 diced avocados (depending on the size of and love for avocados) and serve. This can either be a light meal or served as a side dish.

Citrus-Pomegranate Quinoa Salad
Recipe by Our Best Bites


1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper

1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic

Whisk together dressing ingredients and set aside.

Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve. Before serving, add diced avocado and eat immediately. Makes 6-8 main dish servings and 10-12 side dish servings.