Quinoa, Pomegranate and Carrot Super Salad

Quinoa Pomegranate Carrot

This salad can be eaten warm or cold, so it works for an Aussie winter or for a UK summer. It is easy to prepare, keeps well and can be made ahead to take to work or a picnic. The ingredients used will boost your health and satisfy your taste buds.

Quinoa is a complete food, containing all essential amino acids. It is high in protein, iron, potassium and it is easy to digest. It is a gluten-free grain that makes a nice alternative to rice or cous cous.

Pomegranate provides you with vitamin A, vitamin C, vitamin E, iron and a good dose of antioxidants.

While the carrots contain fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E and zinc.

Quinoa, pomegranate and carrot super salad


Serves: 2

  • 1 cup quinoa
  • 1 1/2 cups vegetable stock
  • handful of macadamia nuts, roughly crushed OR toasted pumpkin seeds
  • 1 small carrot, peeled and thinly sliced
  • 1/2 avocado, sliced
  • 2 radish, washed and thinly sliced
  • 1/2 pomegranates worth of seeds
  • 2 handfuls rocket leaves
  • handful fresh parsley, chopped
  • handful fresh basil, chopped
  • 2cm piece cucumber, washed and sliced


  • 2-3 Tablespoons olive oil
  • Juice from 1/2 lemon
  • Juice from 1 orange OR satsuma
  • 1/2 teaspoon rice malt syrup (or honey)
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste


  1. Rinse the quinoa in cold water several times in a mesh seive. Then place the quinoa in sauce pan with the vegetable stock. Bring to a boil, then reduce the heat to low, put on the lid and cook for 15 minutes. All the liquid should be absorbed during the cooking process. Test the quinoa is soft/cooked. Fluff with a folk, then rest 5 minutes with the lid on.
  2. Combine dressing ingredients in bowl and stir well to combine. Set aside until needed.
  3. Put the salad together:
    • stir 1/2 the dressing through the cooked quinoa
    • divide the rocket leaves between two plates, making a space in the centre of the plate.
    • Add the quinoa the centre of each plate.
    • scatter the cucumber, carrot, radish, pomegranate, macadamia nuts, avocado and fresh herbs around the plate
    • drizzle the remaining dressing over the plate. Enjoy.

Time Saver Tip

  • This salad can be served warm or cold.
  • You can add an egg if you want to make it a breakfast dish.
  • It is a great lunch to take to work, just take the dressing in separate jar, and add the dressing later when you are about it eat it.
  • You can mix it by adding left over cooked fish, chicken or silken tofu.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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