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Pomegranate Quinoa Salad (Gluten Free)

Pomegranate Quinoa Salad

Who says salads are boring?  This one is quick and the combination of flavours is just amazing.  I use red quinoa for this recipe, but you can use black or white.  Red quinoa is higher in fiber and adds colour to the salad.

Pomegranate Quinoa Salad 


  • ½ cup water
  • ¼ cup of Red Quinoa (rinsed)
  • ½ cup of sliced toasted almonds
  • Baby romaine lettuce (4-6 servings worth)
  • Feta Cheese (to taste)
  • ¼ cup sliced red onion
  • 1 pomegranate, seeded


  • 3 Tbsps Red Wine Vinegar
  • 3 Tbsps Extra Virgin Olive Oil
  • 4 tsps Agave Nectar (I used a light amber)
  • 1 tsp Dijon Mustard
  • Salt & Pepper to taste

Cook the quinoa according to the instructions on the bag.  I add the water and quinoa in a small sauce pan and bring to a boil.  When it’s boiling reduce to a simmer and cover.  Cook for 10 minutes.  Then turn off the heat, leave it covered, and let it sit for another 6-7 minutes.  Sometimes Red Quinoa has to sit a bit longer.  If you have any liquid left and the quinoa is cooked, just drain it.  Fluff with a fork and set aside to cool.

To toast almonds, spread evenly on a baking sheet and place in 350 degree F oven.  Bake for 5-7 minutes until they lightly turn brown.

For the dressing, add the vinegar, olive oil, agave, and Dijon mustard in a small bowl.  Whisk well.  Add salt and pepper to taste.

Build your salad!  Add to individual bowls the lettuce, cooked quinoa, almonds, feta, onions, and pomegranate seeds.  Drizzle with dressing (start with a little…you can always add more).  I have not given exact amounts to add to your bowl as this is again to taste.  Just have fun!





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