Avocado, pomegranate and quinoa salad

    1 hour

    A colourful, winter salad made with quinoa, avocado, pomegranate seeds and fresh coriander.

    4 people made this

    Serves: 6 

    • 420ml water
    • 170g quinoa
    • 1 1/2 avocados - peeled, pitted and diced, or more to taste
    • 1/2 large pomegranate, peeled and seeds separated, or more to taste
    • 1 tablespoon olive oil
    • 10g chopped fresh coriander
    • 1 lemon, juiced

    Prep:15min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:1hr 

    1. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, about 12 to 15 minutes.
    2. Spread quinoa onto a baking tray and cool to room temperature, at least 30 minutes.
    3. Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat; mix in fresh coriander and lemon juice.

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    Reviews in English (15)


    Made this last night for dinner! It was great! The only change I made was substituting broth for water when cooking the quinoa for more flavor and I added some salt. Remember to rinse the quinoa a few times to get rid of the bitter taste.  -  11 Mar 2015  (Review from Allrecipes US | Canada)


    So yummy! Pomegranates were not available when I made this so I just left them out and it was still incredible. Definitely a recipe for an avocado lover  -  10 Feb 2015  (Review from Allrecipes US | Canada)


    Delicious fresh dish! Makes a great side for a picnic or other get-together.  -  02 Aug 2014  (Review from Allrecipes US | Canada)