Pomegranate Quinoa Salad

Pomegranate Quinoa Salad


Spring has sprung! The weather was absolutely glorious yesterday, and I was smiling all day as a result. It’s incredible how much of an effect the weather has on our moods. That and food, of course.

This salad put a giant smile on my face, every mouthful transporting me to a warmer climes. Admittedly, my mood dropped when I realised I was still in my own kitchen and not on a beautiful Greek island, but you can’t have it all!

I LOVE pomegranates. The ruby-red jewels are rich in anti-oxidants, and though I hesitate to use the word ‘superfood’, they really are pretty darn good for you. Scattering them over a salad is a great way to enjoy them, although it’s a challenge not to snaffle them all before they’ve made it into the bowl!

The fresh, zingy flavours are perfect for a midday meal, and can be adapted according to your hunger levels. If you need something a little more hefty, try adding some chickpeas or puy lentils. A dollop of hummus or some avocado would work well too. Drawing inspiration from a tabbouleh salad, I make versions of this salad all the time.

Pomegranate Quinoa Salad 

  • 80g cooked quinoa
  • handful of cherry tomatoes, halved
  • large handful of parsley, chopped
  • 1/4 cucumber, chopped, and seeds scooped out
  • 30g feta cheese, crumbled
  • 2 tbsp pomegranate seeds
  • salt and pepper, season to taste


  • 1 clove garlic, crushed
  • juice 1/2 lemon
  • drizzle olive oil

Mix all your salad ingredients together in a bowl, minus the pomegranate seeds. In a separate bowl, mix together your dressing ingredients, then pour over the salad, and mix. Season well.

Leave to stand for about 5 minutes to let the flavours blend together, then scatter with pomegranate seeds.

Enjoy! Love Becca x



2 Comments Add yours

  1. Yummy! This looks so refreshing and delicious 🙂


    1. Becca Bakes says:

      Thank you! x


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