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Quinoa Salad with Avocado, Mango and Pomegranate

Warm quinoa salad with avocado, mango and pomegranate

An incredibly versatile recipe, this salad is also substantial enough to make a delicious light lunch or dinner on Boxing Day or in early January. Quinoa is packed with protein, so with the heart-healthy fibre-filled pistachio nuts, avocado and pomegranate seeds, this salad ticks all nutrition boxes. 

Recipe by Dr. Michelle Braude aka The Food Effect Doctor.

Quinoa Salad with Avocado, Mango and Pomegranate


170 g uncooked red quinoa (or regular white quinoa)

1 ripe avocado, diced

1 small ripe mango, peeled and diced

80 g pomegranate seeds

20 g pistachio nuts, shelled

4 spring onions, thinly sliced

A few handfuls of spinach or salad leaves

For the dressing

1 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp sesame oil

2 tsp low sodium soya sauce



Cook the quinoa according to the packet instructions.


Allow to cool slightly. Put all the salad ingredients in a large bowl.


Whisk together the dressing ingredients. Add to the salad, and toss well to coat.


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JVS: Jewish - Vegan - Sustainable
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