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Colourful Quinoa Salad

This salad has all of my favourite things - colour, flavour, texture and nutrition!
Keyword Dairy Free, Egg Free, Gluten Free, No Added Sugar, Preservative Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3 cups (420g) cooked quinoa, cooled*
  • 1.5 tbsp (30ml) extra virgin olive oil
  • Zest of 1 lemon
  • 3 tbsp Lemon juice
  • 1/2 small Red onion, finely diced (or 3 spring onions, finely chopped)
  • 1/2 cup (10g) fresh mint, chopped
  • 1/2 cup (10g) fresh parsley, chopped
  • 3/4 cup frozen baby peas
  • Arils (seeds) from 1 pomegranate**
  • 1/3 cup (45g) pistachios, roughly chopped
  • Pinch Sea salt and black pepper


  • In a mixing bowl combine cooked and chilled quinoa with olive oil, lemon zest and juice. 
  • Stir through through red onion, mint and parsley. 
  • In a small heatproof bowl pour boiling water over peas to thaw (leave for 2-4 minutes). Drain well. 
  • Stir through peas and pomegranate seeds through quinoa. 
  • Season to taste. 
  • Add pistachios just before serving. 


Recipe Tips:
  • I cook my quinoa in a rice cooker using the ratio 1 cup quinoa: 1 1/4 cups water = 3 cups or follow stove top cooking instructions here.
  • **To remove seeds from a pomegranate - use the palm of your hand to roll the whole pomegranate on a flat surface with a little pressure to loosen the seeds (you will hear them loosen). Cut pomegranate in half and use the back of a spoon to hit the outer skin so the seeds pop out below.
Sensitive to FODMAPs?
  • Avoid red onion and use spring onions.
Sensitive to Nuts?
  • Substitute pistachios for pumpkin seeds.
Personalise your recipe:
  • Add diced avocado.
  • Serve with additional protein such as chicken, prawns or fish.