Seriously Amazing Quinoa Salad

This Seriously Amazing Quinoa salad is aptly named and absolutely mouthwateringly brilliant for summer. It literally tastes like a “bowl full of summer”. It’s packed with sweet and juicy pomegranates, ripe and creamy avocados and topped with crunchy almond slices. It’s irresistibly good!

I love getting as many fruits and veggies into any dish as I can during summer – It’s all about using those fresh in season fruits to add extra sweetness and nutrients to every meal.

This vegan quinoa salad is packed with some of my favorite things ever. Delcious crunchy almonds that brings out the best of the sweet pomegranates – and a zippy and delicious lemony dressing that brings everything together in the best way.

This is actually one of my stable go-to salads. I make it pretty much year round, or whenever I can get my hands on some amazing pomegranates. Otherwise, I simply substitute the pomegranates with orange slices or grapes and chuck everything together. Yum!

I’m all about having those mouthwatering stable salads that can be varied indefinitely. On those busy days where I don’t have any extra brainpower to come up with new recipes, this is one of the recipes I always fall back on. It’s so easy and so mouthwateringly good.

Who’s this recipe for:

  • Everyone who loves a super delicious salad that’s easy to pull off
  • Those of you that, like me, want a sure fire crowdpleaser of a salad
  • Anyone who wants a fresh salad that looks as good as it tastes
  • Everyone who wants an easy salad that can be made in advance

So, how is this Seriously Amazing Quinoa Salad made?
It’s super simple and requires a minimum amount of chopping:

Rinse the quinoa and shake it dry from excess liquid. Add the Quinoa to a large saucepan and cover with vegetable broth. Season with the base ingredients and stir everything together.

Let it cook at medium-high heat until it boils. Reduce to a simmer and let the quinoa cook until the liquid is absorbed (should be 10 – 15 minutes).

Move the saucepan off the heat and cover with a lid. Leave it for 5 more minutes, before setting it aside to cool.

Cut the pomegranates in half and break out the pomegranate seeds. Remove the pit from the avocados and cut the into cubes before drizzling them with lemon juice.

Mix all the ingredients for the dressing together and mix it in the quinoa. Add pomegranates, avocados, fresh spinach and almond slices. Decorate with chopped herbs and serve.

Enjoy!

Tip:

If you’re in a hurry to eat, just replace the quinoa with couscous, and the salad will be ready in record time.

Seriously Amazing Quinoa Salad

This Seriously Amazing Quinoa salad is aptly named and absolutely mouthwateringly brilliant for summer. It literally tastes like a "bowl full of summer". It's packed with sweet and juicy pomegranates, ripe and creamy avocados and topped with crunchy almond slices. It's irresistibly good!
Course Salad, Side Dish, Vegan
Cuisine American
Keyword quinoa, salad, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

Base Ingredients

  • 1 cup Quinoa Uncooked
  • 2 cups Vegetable Broth
  • 2 cloves Garlic Minced
  • Pinch of salt
  • 1 tbsp Curry
  • Pinch of Dried Chili

Ingredients

  • 3 Pomegranates
  • 3 Avocados
  • 1 cup Fresh Peas
  • 2 cups Fresh Spinach Leaves
  • ½ cup Almond Slices
  • 1 handful Fresh Parsley Coarsely Chopped
  • ½ Lemon – juice from

Dressing

  • ¼ cup Olive Oil
  • ¼ cup Apple Cider Vinegar
  • ½ Lemon – juice from
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup
  • Pinch of salt

Instructions

  • Rinse the quinoa and shake it dry from excess liquid. Add the Quinoa to a large saucepan and cover with vegetable broth. Season with the base ingredients and stir everything together. Let it cook at medium-high heat until it boils. Reduce to a simmer and let the quinoa cook until the liquid is absorbed (should be 10 – 15 minutes).
    Move the saucepan off the heat and cover with a lid. Leave it for 5 more minutes, before setting it aside to cool.
    Cut the pomegranates in half and break out the pomegranate seeds. Remove the pit from the avocados and cut the into cubes before drizzling them with lemon juice.
    Mix all the ingredients for the dressing together and mix it in the quinoa. Add pomegranates, avocados, fresh spinach and almond slices. Decorate with chopped herbs and serve.

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