Pomegranate Quinoa Salad with Tea Vinaigrette Recipe

Pomegranate Quinoa Salad with Tea Vinaigrette Recipe

How To Make Pomegranate Quinoa Salad with Tea Vinaigrette

This quinoa salad bursts with juicy pomegranates and delicious crunch from roasted hazelnuts, and served with a uniquely tangy and fruity vinaigrette.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



For Salad:

  • 1buncharugula,washed
  • ½lbsnap peas,trimmed, stringed, cut in half on diagonal
  • ¼cupmint leaves,packed
  • ½cuppomegranate seeds
  • ½cuproasted hazelnuts,coarsely chopped
  • ½cupgoat cheese,crumbled
  • 1cupquinoa

For Vinaigrette:

  • ½tbspdijon mustard
  • 1tbspcider vinegar
  • 1tbspPure Leaf pomegranate flavor tea
  • 2tbspextra virgin olive oil
  • ¼tspsalt
  • freshly ground pepper,to taste


  1. In a medium saucepan, bring the quinoa and water to a boil.

  2. Reduce heat to low then cover and simmer for about 15 to 20 minutes until tender and most of the liquid has been absorbed. Fluff with a fork.


  1. Whisk together the mustard, vinegar and Pure Leaf Pomegranate flavor tea in a small bowl.

  2. Add olive oil in a slow stream, whisking constantly to emulsify. Add salt and pepper, and combine.

  3. Place the dressing in 4 separate small portable containers or plastic baggies.

To Assemble:

  1. Divide the quinoa, snap peas, pomegranate seeds, mint, hazelnuts, goat cheese, and arugula among 4 glass storage jars.

  2. Drizzle vinaigrette over the salad and toss in jar to coat. Serve and enjoy!


  • Calories: 520.98kcal
  • Fat: 32.64g
  • Saturated Fat: 5.91g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 20.01g
  • Polyunsaturated Fat: 4.91g
  • Carbohydrates: 43.79g
  • Fiber: 9.54g
  • Sugar: 7.82g
  • Protein: 18.18g
  • Cholesterol: 10.35mg
  • Sodium: 292.69mg
  • Calcium: 219.62mg
  • Potassium: 875.62mg
  • Iron: 6.51mg
  • Vitamin A: 175.80µg
  • Vitamin C: 46.55mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to