Quinoa Lentil Pomegranate Salad
If you’re looking for a salad that’s as stunning as it is nutritious, look no further than this Quinoa Lentil Pomegranate Salad. Bursting with vibrant colors, wholesome ingredients, and a full of textures, this dish is a celebration of both flavor and nutrition. This salad is perfect for a holiday season, and will not disappoint your guests!
Why This Salad Stands Out
- Packed with Nutrients: Quinoa and lentils are both nutrient powerhouses, loaded with plant-based protein, fiber, and essential vitamins. Together, they form a complete protein source, making this salad a great choice for vegetarians and vegans (just skip the feta cheese).
- Bursting with Flavor: The sweetness of pomegranate seeds, the nuttiness of quinoa, and the earthy flavor of lentils are perfectly balanced by the tangy, zesty dressing. Fresh herbs like parsley take the flavor profile to the next level.
- Versatile and Customizable: This salad works as a side dish, a light lunch, or even a main course. Want to make it heartier? Add roasted vegetables.
- Perfect for Any Occasion: Whether served warm, cold, or at room temperature, this salad is always a hit. It’s ideal for potlucks, holiday feasts, or just a casual weekday meal.
Why You’ll Love this Quinoa Lentil Pomegranate Salad
This salad isn’t just a meal; it’s an experience. Every forkful delivers a burst of flavors—from the tart crunch of pomegranate seeds to the nutty, earthy base of quinoa and lentils. The fresh herbs and tangy dressing tie everything together beautifully.
Plus, it’s as visually appealing as it is tasty. The jewel-like pomegranate seeds and bright green herbs make this dish Instagram-worthy.
Tips and Tricks
- Make It Ahead: This salad tastes even better after the flavors meld in the fridge for a few hours.
- Storage: Store leftovers in an airtight container for up to 3 days. Just give it a quick toss before serving.
- Add Your Twist: Feel free to swap pomegranate seeds with dried cranberries or add vegan feta cheese for an extra layer of flavor.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Quinoa Lentil Pomegranate Salad
Ingredients
- 1 cup quinoa
- 1 cup cooked green or brown lentils
- 1 small sweet potato
- 1 eggplant
- ½ cup chopped parsley
- ⅓ cup pumpkin seeds
- 1 whole pomegranate seeds
Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp sumac
- salt to taste
Instructions
- Start by chopping and roasting your sweet potato and eggplant. Cut into small bite size cubes. Drizzle with olive oil and salt. Roast in preheated 200C oven for about 25-30minutes, until golden brown.
- Cook the quinoa following the instructions on the package.
- Combine the quinoa, lentils, cooked sweet potato and eggplant, pomegranate seeds, parsley, and pumpkin seeds in a large bowl.
- Drizzle olive oil, balsamic vinegar, sumac and season with salt. Mix well until everything is combined.
- Serve warm or cold, and enoy!
