Citrus-Spiced Quinoa Salad with Pomegranate and Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and nutrient-packed quinoa salad tossed with bright orange segments, crunchy pomegranate seeds, and fresh mint leaves. This mediterranean-inspired gluten free ready in about 30 minutes pairs quinoa, water, orange for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. Step 2: Transfer the cooked quinoa to a large mixing bowl and allow to cool slightly for 10 minutes.
  3. Step 3: Add 1 large peeled and segmented orange, 1/2 cup pomegranate seeds, and 1/4 cup chopped fresh mint leaves to the quinoa.
  4. Step 4: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Pour the dressing over the quinoa mixture and toss gently to combine all ingredients evenly. Adjust seasoning as needed before serving at room temperature or chilled.

Frequently asked questions

How long does Citrus-Spiced Quinoa Salad with Pomegranate and Mint take to make?

Total time is about 30 minutes (10 min prep + 20 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-Spiced Quinoa Salad with Pomegranate and Mint?

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-Spiced Quinoa Salad with Pomegranate and Mint?

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-Spiced Quinoa Salad with Pomegranate and Mint 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.

What goes well with Citrus-Spiced Quinoa Salad with Pomegranate and Mint?

Mediterranean gluten free like this pair well with a naturally gluten-free grain (rice, quinoa, or millet) or certified gluten-free bread, a quick salad with acid (lemon vinaigrette, pickled onions), and a roasted vegetable. Check that any store-bought sauce or broth is labeled gluten-free. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes