Best 3 Avocado Pomegranate And Quinoa Salad Recipes

Tantalize your taste buds with a culinary journey that brings together the vibrant flavors of avocado, pomegranate, and quinoa in a delightful salad. This tantalizing dish is a symphony of textures, colors, and tastes that will leave you craving more. The creamy avocado and juicy pomegranate arils burst with flavor, while the fluffy quinoa adds a satisfying crunch. This salad is not only delicious but also incredibly versatile, offering various recipes to suit your dietary preferences and culinary creativity. Whether you're a vegan seeking plant-based options or a lover of tangy dressings, this article has something for everyone. Embark on this culinary adventure and discover the perfect avocado, pomegranate, and quinoa salad recipe that will become a staple in your healthy and flavorful meals.

Let's cook with our recipes!

GREEN GRAPE AND AVOCADO QUINOA SALAD

Green Grape and Avocado Quinoa Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

Zest and juice of 1 lime
3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 cups cooked quinoa, cooled
2 cups green grapes, halved
1 1/2 cups diced cucumbers
1/2 cup fresh mint, roughly chopped
1/2 cup fresh parsley, roughly chopped
4 scallions, white and light green parts, sliced
1 avocado, diced

Steps:

In a large bowl, whisk together lime zest, lime juice and olive oil. Taste and season with salt and pepper.
Toss the quinoa, grapes, cucumbers, mint, parsley, scallions and avocados together with the dressing. Serve chilled or at room temperature.

CALIFORNIA QUINOA & AVOCADO SALAD

California quinoa & avocado salad image

The tahini and avocado combo in this dressing is totally addictive. If you have ripe avocados to use up, this is a winning recipe

Provided by Cassie Best

Categories Dinner, Lunch

Time 40m

Number Of Ingredients 18

Ingredients

250g butternut squash , chopped into small chunks
2 tbsp olive oil or rapeseed oil
120g pack thin-stemmed broccoli , cut into small pieces
250g pouch cooked quinoa
small handful coriander , leaves picked and chopped
small handful mint , leaves picked and chopped
4 spring onions , finely sliced on an angle
50g pomegranate seeds
20g pistachios , roughly chopped
1 small ripe avocado
juice ½ lemon
handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
1 tbsp tahini
½ small ripe avocado , stoned, peeled and roughly chopped
small handful coriander , leaves picked
small handful mint , leaves picked
zest and juice ½ lemon
2 tsp clear honey or maple syrup

Steps:

Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

Nutrition Facts : Calories 740 calories, Fat 44 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

AVOCADO QUINOA POWER SALAD RECIPE BY TASTY

Avocado Quinoa Power Salad Recipe by Tasty image

Here's what you need: water, salt, quinoa, fresh spinach, large cucumber, roma tomatoes, ripe avocados, lemon, extra virgin olive oil, pepper

Provided by Chris Salicrup

Categories Dinner

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 cups water
salt, to taste
1 cup quinoa, rinsed
2 cups fresh spinach, roughly chopped
1 large cucumber, diced
4 roma tomatoes, diced
2 ripe avocados, pits removed and diced
1 lemon, juiced
4 tablespoons extra virgin olive oil
pepper, to taste

Steps:

In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a medium bowl to cool to room temperature, then fluff the quinoa.
Refrigerate the quinoa for 20 minutes.
Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and mix to combine.
Add the lemon juice, olive oil, salt, and pepper, and mix well.
Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 7 grams, Protein 6 grams, Sugar 4 grams

Tips:

Choose ripe avocados that yield to gentle pressure for the creamiest texture.
To easily scoop out the avocado flesh, cut the avocado in half lengthwise, twist the halves apart, and use a spoon to scoop out the flesh.
Use fresh pomegranate seeds for the best flavor and texture. To remove the seeds, cut the pomegranate in half and hold it over a bowl of water. Use your fingers to loosen the seeds and they will fall into the water. Skim off the seeds and discard the white pith.
Cook the quinoa according to the package directions. Be sure to rinse the quinoa well before cooking to remove any bitterness.
Use a light, flavorful dressing to enhance the flavors of the salad without overpowering them. A simple vinaigrette made with olive oil, lemon juice, salt, and pepper is a good option.
For a more flavorful salad, try roasting the quinoa before cooking it. To do this, spread the quinoa in a single layer on a baking sheet and roast in a preheated 350°F oven for 10-15 minutes, or until lightly toasted.
Add other vegetables to the salad for a more colorful and nutritious dish. Some good options include chopped cucumber, cherry tomatoes, or bell peppers.
For a protein-packed salad, add grilled chicken, shrimp, or tofu.
Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This avocado, pomegranate, and quinoa salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and the combination of flavors and textures is sure to please everyone at the table. With its vibrant colors and refreshing taste, this salad is sure to become a new favorite.