Pomegranate & Pistachio Quinoa Salad

If you’ve ever doubted that a salad could steal the show, this Pomegranate & Pistachio Quinoa Salad is here to prove you deliciously wrong. It’s a vibrant, nutrient-packed dish that’s just as stunning on the plate as it is satisfying in your belly.

With fluffy quinoa as the base, every bite is bursting with juicy pomegranate arils, crunchy roasted pistachios, and fresh herbs that bring brightness and balance. The sweet-tart notes from the pomegranate meet the earthy richness of pistachios in the most unexpected harmony—like a little party where everyone gets along.

This salad is a go-to for meal prep, potlucks, or anytime you want something light, fresh, and still filling. Plus, it’s naturally vegan, gluten-free, and loaded with plant-based protein and fiber to keep you energized.

Whether you’re making it for a quick lunch or impressing guests at your next gathering, this salad’s got main character energy—fresh, bold, and totally unforgettable.

Ingredients:

2 ½ cup of cooked quinoa

½ cup pomegranate seeds

⅓ cup pistachios, chopped

¼ cup fresh parsley, chopped

¼ cup fresh mint, chopped

2 tbsp olive oil

1 tbsp lemon juice

1 tsp agave or maple syrup

½ tsp ground cumin

¼ tsp salt

¼ tsp black pepper

¼ cup vegan feta or cashew cheese

Instructions:

-Prepare the Couscous: Place the couscous in a bowl, pour boiling water or broth over it, cover, and let it sit for 5 minutes. Fluff with a fork. (For quinoa, cook according to package instructions.)

-Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, maple syrup, cumin, salt, and black pepper.

-Assemble the Salad: Add pomegranate seeds, chopped pistachios, parsley, and mint to the fluffed couscous. Pour the dressing over and toss to combine.

-Serve: Top with vegan feta or cashew cheese, if using. Serve chilled or at room temperature.

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