This recipe is simple, refreshing, and easy to adapt to suit your specific tastes!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 12 to 15 minutes.

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  • Spread quinoa onto a baking sheet and cool to room temperature, at least 30 minutes.

  • Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat; mix in cilantro and lemon juice.

Nutrition Facts

225 calories; protein 5.5g 11% DV; carbohydrates 28.5g 9% DV; fat 11.5g 18% DV; cholesterol 0mg; sodium 9.2mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2015
So yummy! Pomegranates were not available when I made this so I just left them out and it was still incredible. Definitely a recipe for an avocado lover Read More
(3)

Most helpful critical review

Rating: 2 stars
02/21/2015
This was a little too bland for us Read More
19 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/10/2015
So yummy! Pomegranates were not available when I made this so I just left them out and it was still incredible. Definitely a recipe for an avocado lover Read More
(3)
Rating: 5 stars
09/22/2017
I brought this room temp salad to a baseball tailgate tonight. My friends and my husband LOVED this salad and finished every bite... passing the bowl back and forth until it was gone. They raved about it. This recipe is a winner. I switched things up a little. Instead of using just quinoa, I had on hand 'Sun Harvest Organic Super Grains'...a blend of white quinoa, red quinoa, millet and buck wheat and also added salt and pepper. This recipe calls for no seasoning so I felt it needed some a little salt and pepper to taste. I also used 2 avocados because why would you use 1 1/2 avocados? I also added more pomegranate seeds because why would you use 1/2 a pom? Since I have a pom bush, I think I actually used about 2 poms ( I keep pom seeds in my fridge during this season so I'm not sure how much I added. Read More
(2)
Rating: 5 stars
03/11/2015
Made this last night for dinner! It was great! The only change I made was substituting broth for water when cooking the quinoa for more flavor and I added some salt. Remember to rinse the quinoa a few times to get rid of the bitter taste. Read More
(2)
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Rating: 5 stars
01/11/2015
My first review ever as I had to say how good this salad is! Made it just as written no need to change a thing! Read More
(1)
Rating: 5 stars
08/02/2014
Delicious fresh dish! Makes a great side for a picnic or other get-together. Read More
(1)
Rating: 5 stars
11/12/2017
Easy to make and oh so delicious! Read More
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Rating: 4 stars
11/13/2017
With the changes I've made I will definitely make this salad again. The only addition necessary in order to get rid of any blandness was kosher salt. I added oil and kosher salt to the taste and this salad was fresh and tasty. Pomegranate seeds and avocado are a pretty and tasty combo! Read More
Rating: 5 stars
11/15/2015
This was delish. I added salt to the quinoa while cooking and reduced the amount of oil - a tablespoon seemed like a lot. Divided it into thirds for work lunches and mixed in fresh baby kale for extra bulk and vitamins. It really worked with the greens. Healthy goodness! Read More
Rating: 4 stars
11/14/2017
This is pretty tasty. "To taste" meant a lot more pomegranate in my life. I had to add salt too. Read More
Rating: 2 stars
02/21/2015
This was a little too bland for us Read More
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