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Pomegranate & Mint Salad

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


  • 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


  • 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.



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