Pineapple Pomegranate Quinoa Salad
A fresh and colourful Pineapple Pomegranate Quinoa Salad made with fluffy quinoa, juicy pineapple, pomegranate seeds, red bell pepper, fresh herbs, and a light citrus lime dressing. This easy quinoa salad is bright, healthy, and perfect for summer meals, meal prep, potlucks, or a fresh side dish.
Equipment
- Medium saucepan with lid
- Fine mesh strainer
- Cutting board
- Sharp knife
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk or fork
- Measuring cups and spoons
- Serving spoon or salad tongs
Ingredients
- 2 cups cooked quinoa cooled
- 1 ½ cups pineapple fresh and chopped
- ¾ cup pomegranate seeds
- 1 red bell pepper thinly sliced or diced
- ¼ cup green onion finely sliced
- ½ cup fresh cilantro chopped
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh mint chopped, optional
- ¼ cup toasted pistachios almonds, or pumpkin seeds, optional
- ½ cup feta crumbled, optional
Citrus Lime Dressing
- ¼ cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon orange juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove small and finely grated
Instructions
- Add the cooked, cooled quinoa to a large bowl with the pineapple, pomegranate seeds, red bell pepper, green onion, cilantro, parsley and optional mint. Toss gently to combine.
- Whisk together the olive oil, lime juice, orange juice, honey, Dijon, cumin, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently.
- Let it sit for 10–15 minutes before serving so the quinoa absorbs the citrus dressing.
- Add feta or toasted nuts right before serving if using.
For the best Pineapple Pomegranate Quinoa Salad, cool the quinoa completely before adding the pineapple, pomegranate seeds, red bell pepper, and fresh herbs. Warm quinoa can soften the fruit and herbs, but cooled quinoa stays fluffy and soaks up the citrus lime dressing without turning mushy.
Notes
- For the best Pineapple Pomegranate Quinoa Salad, cook the quinoa ahead of time and let it cool completely before adding the pineapple, pomegranate seeds, red bell pepper, and fresh herbs.
- Rinse the quinoa before cooking. It helps remove any bitter taste and gives the salad a cleaner, lighter flavour.
- Fresh pineapple works best because it gives this healthy quinoa salad a juicy, bright flavour. If using canned pineapple, drain it really well.
- The pomegranate seeds add colour, sweetness, and a little pop of texture, so they are worth keeping in the recipe.
- Red bell pepper adds crunch and a sweet flavour that works nicely with the pineapple and citrus lime dressing.
- Fresh cilantro, parsley, green onion, or mint make this summer quinoa salad taste fresher. Don’t be shy with the herbs.
- Let the salad sit for 10–15 minutes after tossing so the quinoa can absorb the lime dressing.
- If making this salad ahead, add nuts, seeds, feta, or avocado right before serving so the texture stays fresh.
- This easy quinoa salad recipe is great as a side dish, but you can turn it into a full lunch with chicken, shrimp, chickpeas, salmon, or tofu.
- Taste before serving. Quinoa often needs a final squeeze of lime and a small pinch of salt to bring the flavours together.
Nutrition
Serving: 1servingCalories: 247kcalCarbohydrates: 28gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 356mgPotassium: 306mgFiber: 4gSugar: 12gVitamin A: 1123IUVitamin C: 54mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!