Quinoa Salad With Pomegranate, Pumpkin and Mozzarella Recipe
Mains & Sides

Quinoa Salad With Pomegranate, Pumpkin and Mozzarella Recipe


29 May 2015


If your idea of a salad constitutes mainly leafy greens, then you haven’t explored the many varieties out there! Although a green salad is of course good for you, there are plenty of other ingredients that can make up a salad. A good salad is nutritious and delicious; made correctly, you could very well enjoy it on a daily basis.

Quinoa is loaded with protein, fibre and minerals, and is also gluten-free.  A quinoa salad is also full of texture which makes for an interesting, and not boring, meal or snack. If you’ve never tried quinoa, give the recipe below a try. You may find quinoa a welcome addition to your grocery list!

Serves 4

  • 300 gms butternut pumpkin, diced
  • 2-3 tbsp olive oil
  • 1 cup quinoa
  • Seeds from ½ pomegranate
  • 1 medium ball of mozzarella cheese, diced
  • 2 tbsp mint, finely chopped
  • Juice of 1 lemon
  • ¼ cup extra-virgin olive oil
  • Sea salt / Himalayan salt and pepper


  1. Preheat over to 220C. Place pumpkin in a baking dish tray, drizzle with olive oil, season with salt and pepper and bake for about 20 minutes. You want pumpkin to be soft with slightly crisp edges. When ready set aside to cool.
  2. Cook quinoa as per instructions. Set aside to cool.
  3. In a bowl combine the quinoa, pumpkin, pomegranate, mozzarella cheese and mint. Toss to combine. Then add in the lemon juice, extra-virgin olive oil and salt and pepper to taste. Give a final mix.

Learn how to peel a pomegranate in a quick effective way here.