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A vegan quinoa salad with a tart, sharp pomegranate seeds, kale massaged with lemons, and creamy avocados might make everyone reach in a few seconds.

Over at Care2, I spent more than one month on a mini-collection about superfoods. It culminated in a roundup of the six superfoods I had protected:

  • quinoa
  • pomegranate
  • blueberries
  • kale
  • chia seeds
  • avocado

As I read thru that list, it happened to me that you could probably create a quite terrific vegan quinoa salad recipe that used most people of these as elements.
It seems that you could, and the consequences are first-rate scrumptious!

The stars in this superfood recipe are:

  • quinoa
  • kale
  • avocado
  • pomegranate seeds

Quinoa makes an excellent base for a salad. It’s chewy, nutty and full of protein and fiber. Toss in a few veggies, fruits, and a little lemon juice and olive oil, and also you’ve were given an easy salad that’s full of nutrients


The extraordinary element about this recipe is that the maximum of the prep paintings occurs whilst the quinoa cooks and cools. Definitely get that quinoa cooking first, the usage of your quinoa-cooking approach of desire.

If you use oil to make this recipe, just prepare a quinoa dinner in water.

For the oil-free version, use mushroom broth instead. The mushroom broth gives the lower back of the wealth lost when you miss oil

While the quinoa is cooking, rubdown your kale and prep the relaxation of the ingredients:

Mince some onion.
Chop an avocado.
Seed that pomegranate. (if wished)
You can sometimes find packaged, clean pomegranate seeds. I opt for this to seeding the complete fruit, due to the fact why do extra paintings (and cover your kitchen in vivid pink, satiny pomegranate juice) while you don’t must?

If you may not find the seeds, though, seeding a pomegranate doesn’t have to be a time-consuming kitchen bloodbath. To save you pomegranate juice from getting throughout your clothes and countertop, simply do your seeding in a bowl of water
Whichever approach you use, you upload the seeds to your cooled quinoa alongside the massaged kale, avocado, and onion. From there, you simply toss and serve,

You can serve this salad straight away, but I choose to allow it kick back for 10 to fifteen minutes in the refrigerator. It’s even higher after it rests, so the flavors get a chance to meld.

This salad will maintain for 3 to 4 days in the fridge, so that you can put together it the night before, in case you decide on. It additionally works notably as a snatch-and- go lunch!

Ready to get cooking? Let’s do this.


  • 1 cup quinoa
  • 1 1/2 cups water*
  • 2 packed cups kale – chopped or torn into chunk-sized portions
  • 1/4 cup lemon juice* – You’ll want 2 lemons
  • 1/four cup olive oil*
  • half of the teaspoon salt*
  • 1 cup pomegranate seeds
  • 1 Haas avocado – chopped
  • 1/2 cup crimson onion – minced


  1. Cook the quinoa within the water. You can also do it on the range or in a rice cooker. 
  2. In a massive bowl, integrate the kale, lemon juice, olive oil, and salt. Get in there with your hands and massage the kale, so it’s well coated, and set it aside.
  3. When the quinoa has cooled, upload it to the kale combination along with the pomegranate seeds, avocado, and toss properly. You can serve right away or make this salad a day ahead and refrigerate overnight.

VEGAN QUINOA SALAD WITH POMEGRANATE SEEDS #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 83 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,