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Pomegranate and Orange Quinoa Salad

Course: Appetizer, dinner, lunch, Main, Salad
Servings: 1
Author: Wanda Baker


  • 1 cup quinoa cooked
  • 1/3 cup orange segments one orange, cut up
  • 1 tsp mint (heaping) chopped
  • 2 tsp pine nuts roasted
  • 2 tbsp bok choy greens chopped (or parsley)
  • 3 tbsp pomegranate seeds
  • 1 tbsp pumpkin seeds roasted
  • 1 tbsp juice from orange
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 2 tbsp olive oil
  • salt and pepper to taste


  • Place first seven ingredients in a bowl and toss lightly.
  • In a jar or measuring cup add orange juice, vinegar, sesame oil, olive oil and a good pinch of salt and pepper. Whisk together and pour over salad.
  • Toss to mix in dressing and taste for seasoning. Add another pinch of salt and pepper as required.
  • Serve with another sprinkling of pomegranate seeds and pumpkin seeds on top.
  • This salad can be made a couple hours in advance and left to sit in refrigerator until ready to serve.


You will end up with more dressing than you need. Pour some on and toss. Taste and decide if you need to add more or not. Leftover dressing can be used to coat roasted potatoes, in a pasta salad or used in a green salad.