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Vegan Quinoa Crunch Salad with Pomegranate and Pistachio

Crazy Vegan Kitchen
A delicious Vegan Quinoa Crunch Salad studded with toasted Almond, Pistachio and Pomegranate. Perfect for a healthy lunch or as a potluck dish!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 296 kcal


  • 1 1/2 cups Quinoa
  • 2 1/2 cups Low Sodium Vegetable Broth
  • 3 Spring Onions chopped
  • 3/4 cup Slivered Almonds Toasted
  • 1/2 cup Pistachios Toasted
  • 1 cup Pomegranate Arils
  • 2 large Avocados cubed

For Dressing:

  • 1/2 cup Orange Juice fresh
  • 1 zest Orange
  • 1/3 cup Olive Oil
  • 1 tsp Dijon Mustard
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Salt and Pepper to taste.


  • In a pot, combine dried Quinoa and Vegetable Broth. Bring to a boil and then reduce to a simmer, cover with a lid and cook for 20 minutes on low heat. Once cooked, transfer to a bowl, fluff with a fork and allow to cool for 20 minutes.
  • After 20 minutes, add Spring Onions, Slivered Almonds, Pistachios, Pomegranate Arils and Cubed Avocado to the Quinoa.
  • In a seperate bowl, combine all the ingredients for the dressing and whisk well to combine.
  • Pour dressing over Quinoa mixture and toss very gently to combine.
  • Check for seasoning and adjust accordingly.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1servingSodium: 602mgCalcium: 48mgVitamin C: 22mgVitamin A: 163IUSugar: 9gFiber: 7gPotassium: 546mgCalories: 296kcalSaturated Fat: 1gFat: 4gProtein: 11gCarbohydrates: 55gIron: 3mg
Keyword pomegranate pistachio salad, Quinoa holiday salad, Quinoa pomegranate pistachio salad
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