Easy Quinoa Pomegranate Salad
Regarding healthy, vibrant side dishes, this quinoa and pomegranate salad is one of my go-to options. It pairs beautifully with a simple protein like grilled fish, making it a versatile addition to any meal.
I love to serve it alongside omega-3-rich fish like salmon or mackerel, which not only brings out the flavours but also boosts the dish's anti-inflammatory benefits. The freshness of the mint and parsley, combined with the crunch of slivered almonds, adds layers of texture and a burst of flavour that elevates the meal to a new level.
The ingredients in this salad pack a powerful punch when it comes to health. Quinoa is a complete protein, loaded with antioxidants, while pomegranates are known for their anti-inflammatory properties, thanks to their high levels of polyphenols.
The mint and parsley are not just for flavour—they contain compounds that aid digestion and reduce inflammation, making this salad delicious and good for you. Slivered almonds bring in a dose of healthy fats and vitamin E, further contributing to keeping inflammation at bay. It's a perfect combination of ingredients that I’m sure you’ll enjoy.
Ingredients
1 cup quinoa
⅓ cup slivered almonds
⅓ cup chopped fresh mint leaves
⅓ cup chopped fresh parsley leaves
⅓ cup fresh pomegranate arils
Dressing
¼ cup olive oil
¼ cup fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground cinnamon
Several twists of freshly ground black pepper
Method
Rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer, and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
Heat the almonds over medium-low heat in a small fry pan, stirring frequently, until they are fragrant and turning golden on the edges. Don’t walk away, as they are quick to burn. Transfer the toasted almonds to your serving bowl to cool.
Whisk together the olive oil, lemon juice, salt, cinnamon and freshly ground black pepper.
Combine the quinoa, slivered almonds, chopped mint, parsley and pomegranate in your serving bowl.
If serving immediately, drizzle the dressing over the salad and toss to coat. Otherwise, store it in an airtight container in the fridge and dress it prior to serving.