Spiced Haroset Quinoa Salad with Pomegranate and Nuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, Passover-friendly quinoa salad inspired by traditional haroset, combining sweet apples, crunchy nuts, and tangy pomegranate seeds tossed with warm spices. This Mediterranean-inspired Passover recipe, ready in about 30 minutes, pairs quinoa, water, apple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups water to a boil. Add the 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.
  2. Step 2: In a large bowl, combine the cooled quinoa with 1 large peeled and diced apple, 1/2 cup pomegranate seeds, and 1/3 cup toasted and chopped walnuts.
  3. Step 3: In a small bowl, whisk together 1 tsp ground cinnamon, 1/2 tsp ground ginger, 2 tbsp honey, 2 tbsp fresh lemon juice, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and fragrant.
  4. Step 4: Pour the dressing over the quinoa mixture and toss gently to coat evenly. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

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