Citrus-Mint Quinoa Salad with Pomegranate Seeds
A refreshing salad combining fluffy quinoa with bright citrus and cooling mint, accented by juicy pomegranate seeds for a vibrant burst. This mediterranean-inspired salads (vegan, gluten free) ready in about 35 minutes pairs quinoa, water, fresh orange juice 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
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup pomegranate seeds
- 1 cup cucumber, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups water to a boil, add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
- Step 2: In a small bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lemon juice, and 3 tbsp extra virgin olive oil until emulsified.
- Step 3: In a large salad bowl, combine cooled quinoa, 1 cup diced cucumber, 1/2 cup pomegranate seeds, and 1/4 cup chopped fresh mint leaves.
- Step 4: Pour the citrus-olive oil dressing over the salad, season with 1/2 tsp salt and 1/4 tsp black pepper, then toss gently until everything is evenly coated and vibrant.
Frequently asked questions
How long does Citrus-Mint Quinoa Salad with Pomegranate Seeds take to make?
Total time is about 35 minutes (20 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 Pomegranate Seeds?
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 Pomegranate Seeds?
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 Pomegranate Seeds 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 Pomegranate Seeds vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
