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Quinoa Herb Salad

1 cup dry white quinoa

1 bunch flat-leaf/Italian parsley (finely chopped)

A handful of mint (finely chopped)

5 oz. Pomegranate seeds

1 lemon

1 tbsp. olive oil

¾ cup salted almonds


  1. In a medium pot, add 1 cup dry white quinoa to 1 ½ cup of water. Add a dash of salt and bring to a boil. Lower to low/mid-heat. Cover the pot. Cook until all the water is fully absorbed. Cool a bit and fluff lightly with a fork. If you cook with too much water, it will be sticky and mushy, so follow the ratio above.

  2. Once quinoa is cooked fully and cooled a bit, add the parsley and mint. Mix well.

  3. Add the olive oil and squeeze half or the whole lemon in (I usually squeeze a full lemon, but add it to your liking.)

  4. Add the pomegranate seeds and the almonds, give it a toss and serve.

  • Add salt if desired. However, the salt in the quinoa and the salted almonds should give it the right touch.

Vegan, Gluten-free

A dear vegan friend and a fantastic cook, herself, introduced me to this fresh, aromatic salad. It is perfect for a warm, sunny day, bursting with crunch and flavor. Great to serve next to a fish dish, bring to a potluck, or as a lighter addition to a heavy meal.

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