• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Med Diet
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Med Diet
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Med Diet
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Salads

    Pomegranate Mint Quinoa Salad

    By Lily・Published: Nov 27, 2019・Updated: Mar 3, 2025・Post may have affiliate links.

    Jump to Recipe Print Recipe

    This pomegranate mint quinoa salad is made with pomegranate arils, crunchy baby cucumbers, red onion, parsley, fluffy quinoa, and fresh mint.

    quinoa salad with cucumber

    The dressing isn't anything fancy, just lemon juice and extra virgin olive oil. This quinoa salad recipe is an excellent meal prep recipe, and stores well in the fridge.

    Quinoa is a great addition to any salad (and it's gluten-free!). Sometimes I make quinoa tabouli salad instead of traditional Lebanese bulgar wheat tabouli salad.

    Quinoa Salads

    I absolutely love quinoa salads. They are a great option for lunch because they do not need to be reheated. Also, quinoa salads keep you full for a long time and you won’t experience that big afternoon crash in energy. You can choose so many different ways of modifying the same basic recipe- quinoa salad recipes are so versatile! This pomegranate mint quinoa salad with cucumber is light and refreshing.

    Ingredient Notes

    • Quinoa is a superfood. It’s one of a few plants that contain all nine essential amino acids. Quinoa is also high and fiber and gluten-free. It is easy to cook and has a mild taste. Use white quinoa or red quinoa for this recipe.
    • Pomegranate: I recommend using fresh pomegranate for this recipe, or store-bought pomegranate arils. I recommend peeling a pomegranate in water to prevent a mess.
    • Fresh mint: Use fresh mint if you have some on hand, or substitute dried mint.
    • Italian parsley: I prefer Italian parsley, also known as flat parsley, rather than curly parsley. However, both parsley types work for this recipe.
    • Onion: Use red onion, white onion, or sweet onion. Alternatively, you can use green onion.
    • English cucumber, baby cucumber, or Persian cucumber: These sweet and crunchy cucumbers are the best for salads! plus you don't have to remove the peel.
    • Fresh lemon juice: Use the fresh stuff! Skip the bottled lemon juice.

    Tips for Success

    • The quinoa will grow in size. 2 cups of dry quinoa yields about 6 cups cooked quinoa.
    • Prepare the quinoa first so it can cool. If you want to speed things up, once the quinoa is cooked place it in the fridge or freezer to cool down faster.
    • Don't mix hot quinoa with the other salad vegetables.

    Substitutions and Variations

    The exact recipe below is vegan, however, you can modify it to suit your dietary needs. You can choose to add chicken, garbanzo beans, halloumi cheese, or feta cheese.

    Join the Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    📋 Recipe

    quinoa salad with pomegranate close up

    Pomegranate Mint Quinoa Salad

    Author: Lily
    Course: Salad
    Cuisine: American
    Prep: 15 minutes mins
    Cook: 15 minutes mins
    Total: 30 minutes mins
    5 from 2 votes
    Print Pin Rate Email
    Servings 6
    This pomegranate mint quinoa salad with cucumber, lemon, parsley, olive oil, and onion is light and refreshing. 

    Ingredients
     

    • 2 cups dry quinoa see note 1
    • 1 cup pomegranate seeds
    • 3 tomatoes large
    • 3 Persian cucumbers or 1 English cucumber
    • 1 red onion small
    • 1 bunch parsley finely chopped
    • 1 bunch fresh mint finely chopped
    • 2 tablespoons olive oil
    • juice from 1 lemon
    • salt and pepper to taste

    Instructions

    • Cook quinoa ahead of time and allow it to cool. Boil quinoa in water for about 10 minutes. Drain and cover for 5 minutes. Remove the cover so the quinoa cools.
    • Chop tomatoes, onion, and cucumber. Add finely chopped mint and parsley. Add olive oil, lemon, salt, and pepper. Mix in pomegranate seeds.
    • Mix the cooled quinoa and fresh ingredients.

    Notes

    1. Two cups of dry quinoa yield about 6 cups of cooked quinoa.
    2. Pomegranate mint quinoa salad stores well in the fridge and is easy to reheat or eat cold. Keep in an airtight container in the fridge for up to 5 days.

    Nutrition

    Calories: 399 kcal | Carbohydrates: 62 g | Protein: 10 g | Fat: 13 g | Saturated Fat: 1 g | Polyunsaturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 73 mg | Fiber: 8 g | Sugar: 16 g

    More Fresh Salads

    • quinoa tabbouleh parsley salad close up
      Quinoa Tabbouleh Salad
    • dried cranberries, pecans, gorgonzola cheese, apples, and baby spinach in a bowl
      Apple Gorgonzola Spinach Salad With Candied Pecans
    • authentic taco salad with avocado lime
      Beef Taco Salad with Avocado Lime Dressing
    • bulgar wheat tabouli
      Lebanese Tabouli Salad (Tabbouleh)

    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 2 votes

      Leave A Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Karen

      June 04, 2025 at 7:25 pm

      5 stars
      Refreshing and moorish

      Reply
      • Lily

        June 04, 2025 at 7:28 pm

        Thanks for the comment Karen! It’s a great summer salad

        Reply
    2. Layla Richards

      February 17, 2020 at 12:53 am

      5 stars
      Fresh summer salad. I couldn’t find pomegranate so I used watermelon and feta cheese instead. So good

      Reply

    Primary Sidebar

    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

    Mediterranean Desserts

    • basbousa semolina cake with honey and yogurt
      Basbousa Semolina Cake
    • baklava rolls
      Walnut Baklava Rolls
    • mafroukeh close up
      Mafroukeh Pistachio Dessert With Cream
    • pumpkin cake with cream cheese icing.
      Pumpkin Olive Oil Cake with Cream Cheese Icing

    Footer

    Stay Connected

    • Instagram
    • Pinterest
    • YouTube
    • X

    ↑ back to top

    Legal

    Privacy

    Terms

    Accessibility

    About

    The Matbakh

    About Me

    Med Diet

    Resources

    Shop

    Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2025 Amooni Media LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.