New American Plate Challenge

Pomegranate Avocado Quinoa Salad

Weekly Recipe
Serves 4

This salad is perfect for the cooler months, when pomegranate and avocados are at their best but can be delicious year-around. Combined with hearty greens and pecan—it’s like a meal in one. Pair it with a veggie-rich soup for a simple easy meal.


  • 2 Cups
    cooked quinoa, cooled
  • 1 Cup
    pomegranate arils (seeds)
  • 1/4 Cup
    chopped pecans
  • 1
    avocado, diced
  • 2 Cups
    chopped fresh greens (i.e., kale, chard, spinach)
  • 1/4 Cup
    fresh basil, chopped
  • 1
    lime or lemon, juiced
  • 1 Tablespoon
    avocado oil (may use extra virgin olive oil)
  • 1 Tablespoon
    pomegranate molasses
  • 2
    cloves garlic, minced
  • 1/4 Teaspoon
    black pepper
  • Pinch sea salt (optional)


  1. Combine quinoa, pomegranate, pecans, avocado, greens, and basil in a medium bowl.

  2. In a small bowl, whisk together lime juice, oil, pomegranate molasses, garlic, black pepper, and sea salt.

  3. Pour dressing over salad, combine well and serve immediately.


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