quinoa salad insalata pomegranate verdure

Quinoa salad recipe with vegetables and pomegranate


Quinoa is a popular alternative for those who follow a gluten-free diet and is also very popular with those who digest this protein without problems. While it looks a lot like a grain, quinoa is actually a seed that belongs to the beetroot family. It is highly appreciated, especially for its nutritional values, with about 4% protein and a good source of micronutrients such as B vitamins.

This salad is also made using plenty of vegetables and other protein sources such as yoghurt, making it an ideal option if you are looking for quick, nutritionally balanced meals to prepare.

See also: Quinoa salad recipe with vegetables and pomegranate

For 4 people, cooking time 30-35 minutes, preparation time 10 minutes.

  • 200g quinoa
  • 650ml cooking water
  • 250g asparagus
  • 200g broccoli
  • 1 clove of garlic
  • 1 spring onion
  • Extra virgin olive oil
  • Pomegranate
  • Greek yoghurt
  • lemon
  • Salt and pepper


1. Rinse and drain the quinoa. In a pot, bring 650ml of water to a boil, and cook the quinoa in it for about 20-30 minutes (check the cooking times on the quinoa packaging, in case it is different). In the meantime, prepare the other ingredients, starting to thinly chop the spring onion.

2. Clean the broccoli and cut them into pieces about 7cm long. Blanch them for a few minutes in boiling salted water or 2-3 minutes in the microwave. Finally, cut the asparagus about 1cm thick.

3. In a pan, a clove of garlic with a teaspoon of oil. Add the asparagus and cook for a few minutes to keep the consistency al dente and bright colour, then place in a bowl and keep them on the side. Sauté the broccoli and then set them aside.

4. In the same pan, sauté the quinoa, so it will absorb the other flavours, mix in the asparagus and cook everything for a few minutes, making sure that the quinoa does not stick the bottom of the pan. In this case, you could use a little bit of oil. Off the heat, add the broccoli and serve the quinoa in a bowl, seasoning with salt and pepper, the spring onion, a splash of lemon juice and a few pomegranate seeds to taste.


– To preserve most of the vitamins and antioxidants of asparagus and broccoli, the best cooking methods are those that do not include water. In fact, cooking in the microwave helps to keep most of the micronutrients.

– Cooking quinoa generally takes about 20-30 minutes, but it is always better to check the packaging and follow the instructions.

– Always rinse the quinoa before cooking to wash off all the debris of dirt.

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