Quinoa, Avocado, and Pomegranate Salad with Tahini Dressing

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A nutrient-packed salad blending quinoa, creamy avocado, and sweet pomegranate seeds, dressed with a tangy tahini sauce, inspired by Australia's healthy eating trends. This Australian-inspired vegetarian recipe, ready in about 30 minutes, pairs quinoa, avocado, pomegranate seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, cooked quinoa
• 2, diced avocado
• 1/2 cup pomegranate seeds
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh parsley
• 3 tbsp tahini
• 1, juiced lime
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine cooked quinoa, avocado, pomegranate seeds, red onion, and parsley. Toss gently to mix.
2. Step 2: In a small bowl, whisk tahini, lime juice, olive oil, salt, and pepper until smooth. Pour the dressing over the salad and toss to coat evenly. Serve chilled or at room temperature.