The nice thing about this salad is that it can be made in advance (without the salad dressing) and can be stored in the refrigerator until ready to serve, if you wish to avoid that last-minute chopping before dinner.

Pomegranate gives a sweet and crunchy texture to the salad while the mint leaves give it a refreshing flavor. This salad is gluten free, as it contains quinoa, which also an excellent source of protein and fiber.

Use other ingredients of your choice to make this a filling salad.


1 cup cooked quinoa,
6-8 sliced cherry tomatoes
cup corn kernels,
avocado, diced,
cup pomegranate seeds

Salad dressing

1 tbsp. lemon juice,
6-8 mint leaves
salt and pepper to taste


  1. Lightly mix all salad ingredients.
  2. Add the salad dressing just before serving and garnish with mint leaves.

Serves: 2
Preparation time: 5 minutes