Mains Sides

Pomegranate & Mint Salad

December 17, 2018

Pomegranate & Mint Salad

A quick healthy recipe that is perfect to prep in bulk and has for lunch for a few days on it’s own or the Pomegranate & Mint salad can be served as a side with a serve of protein.

High fibre, healthy & nutritious!

If you want to try more plant-based meals, this recipe is a good start. It’s nutritious and filling. It is a good mix of fats, protein, and carbohydrates to help keep you feeling fuller for longer.

quick healthy recipes

quick healthy recipes

Pomegranate & Mint Salad – Key Nutrients

Fibre – 9g fibre per serve, that is approx. 25-30% of the recommended daily intake (females 25g and males 30g).

ProteinQuinoa is classified as a complete protein, meaning it contains all essential amino acids (the ones we can’t make ourselves) and this recipe contains approx. 14g protein per serve.

Healthy Fats – Nuts, seeds and avocado are all amazing sources of healthy fats. Essential for all sorts of functions including healthy hormones, brain and skin health.

Pomegranate & Mint Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 2/3 cup quinoa (I use tricolour)
  • 35 g almonds
  • 2 handfuls baby spinach
  • 2 tbsp pumpkin seeds
  • 3 tbsp pomegranate seeds
  • 5 tbsp lemon juice
  • 2 tbsp extra virgin olive oil

Instructions

  • Rinse quinoa and cook according to instructions.
  • Whilst the quinoa is cooking prepare the rest of the ingredients.
  • There are two options for roasting almonds and pumpkin seeds. 1. Preheat oven to 180-200c and place in the oven and roast until brown (almonds approx 10 minutes, pumpkin seeds approx 3-4 minutes) OR 2. Heat a frying pan and dry roast almonds until brown. Add pumpkin seeds when the almonds are nearly ready as they toast much quicker.
  • Chop the baby spinach and fresh mint.
  • Prepare the salad dressing by thoroughly stirring the lemon juice and extra virgin olive oil together.
  • When the quinoa is cooked place quinoa in a bowl and allow to slightly cool before adding the spinach, pomegranate, roasted almonds and pumpkin seeds, fresh mint and mix together.
  • Pour salad dressing over and mix through and your salad is ready to serve.

Notes

Tips

I use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for ¾ of a standard size mug.

Find your Ingredients

Quinoa - grains or health food aisle
Almonds & pumpkin seeds - baking aisle or health food aisle
Mint, spinach & pomegranate - fresh fruit & veg aisle
Extra virgin olive oil - oils (I recommend Cobram Estate)

Course Main Dish, Sides
Keyword Gluten-Free

quick healthy recipes

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Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email amy@amysavagenutrition.com for further details. 

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