Citrus-Mint Quinoa Salad with Cucumber and Pomegranate
A vibrant quinoa salad bursting with fresh cucumber, pomegranate seeds, and a citrus-mint dressing that invigorates the palate. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs quinoa, water, pomegranate seeds into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium, diced into 1/2-inch cubes cucumber
- 1/2 cup pomegranate seeds
- 1/4 cup, chopped fresh mint leaves
- 1/4 cup, freshly squeezed orange juice
- 2 tbsp, freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp, freshly ground black pepper
Instructions
- Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15 minutes until quinoa is tender and water is absorbed. Remove from heat and fluff with a fork.
- Step 2: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp freshly squeezed lemon juice, 3 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until the dressing is well emulsified and fragrant.
- Step 3: In a large mixing bowl, combine the cooked quinoa, 1 medium diced cucumber (1/2-inch cubes), 1/2 cup pomegranate seeds, and 1/4 cup chopped fresh mint leaves. Pour the citrus-mint dressing over and toss gently until all ingredients are evenly coated and the salad feels bright and fresh.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Mint Quinoa Salad with Cucumber and Pomegranate take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Mint Quinoa Salad with Cucumber and Pomegranate?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Citrus-Mint Quinoa Salad with Cucumber and Pomegranate?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Mint Quinoa Salad with Cucumber and Pomegranate for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Citrus-Mint Quinoa Salad with Cucumber and Pomegranate vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
