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Spinach quinoa salad with pomegranate
Nutritious salad with spinach, quinoa, and pomegranate seeds

Spinach Quinoa Salad with Pomegranate and Walnuts

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
This salad is a firework of textures. The earthy quinoa is punctuated by juicy, acidic 'explosions' of pomegranate seeds. The oily crunch of walnuts completes the experience. The secret is timing: dress it at the last second to keep the leaves crisp.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 360 kcal
🌍 Cuisine Modern International

Ingredients

Equipment Needed

  • Sieve
  • Saucepan
  • Whisk
  • Salad bowl

Allergen Information

⚠️ Tree Nuts (Walnuts)

Instructions

1 ✓

Rinse quinoa well in hot water, then cook in salted water (1:2 ratio, approx 15 mins). Rest covered.

Tip: Resting allows grains to absorb remaining water and fluff up.
2 ✓

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

Tip: Toasting intensifies flavor.
3 ✓

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

Tip: This creates an emulsion (vinaigrette). Salt dissolves in acid, oil disperses.
4 ✓

In a large bowl, combine cooled quinoa, spinach, and pomegranate. Dress only before serving.

Tip: Early dressing makes spinach soggy due to acid breaking down cell walls.
5 ✓

Top with toasted walnuts.

Tip: Keeps them crunchy.

Recipe FAQ

How to seed a pomegranate?
Cut in half and hit the skin with a wooden spoon over a bowl. The seeds fall out while the white membrane stays behind.

Ingredients

  • 1 cup Quinoa
  • 5 oz Baby Spinach
  • 1/2 cup Pomegranate Seeds
  • 1/4 cup Walnuts
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1 pinch Salt