zoom Zesty pomegranate & quinoa salad

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    Zesty pomegranate & quinoa salad

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    Zesty pomegranate & quinoa salad

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    120g Red & White Quinoa with Bulgar Wheat
    100g Mixed Seeds
    60g Mixed Nuts
    1 bunch salad onions, finely chopped
    110g pack pomegranate seeds
    200g pack radishes, thinly sliced
    1 Waitrose Duchy Organic Ridge Cucumber, cut into 2cm pieces
    200g pack essential Waitrose Greek Light Salad Cheese, cubed
    Handful fresh mint leaves, chopped
    28g pack coriander, chopped
    Juice 1 large lemon
    2 tbsp pomegranate molasses
    2 tbsp extra virgin olive oil


    1. Cook the grain mix in boiling water for 12 minutes according to packet instructions until tender. Drain well and place in a large mixing bowl.

    2. Place the seeds and nuts in a large frying pan and place over a medium heat. Gently toss the seeds and nuts until evenly toasted and golden — this will take about 3–4 minutes. Add to the cooked quinoa mixture and toss well.

    3. Add the salad onions, pomegranate seeds, radishes, cucumber and cheese to the bowl and gently mix everything together along with the mint and coriander.

    4. Mix together the lemon juice, pomegranate molasses and oil to make a dressing, pour over the salad and gently mix together before serving.

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