Almond, quinoa and pomegranate salad

An incredibly tasty and nutritious salad.


  • 3 cups water
  • 1 cup quinoa
  • 1 cup Greek yoghurt
  • 1 tablespoon ground cumin
  • 1 tablespoon honey
  • 5 tablespoons raw almonds
  • 1 can lentils
  • ½ cup sultanas
  • 1 bunch coriander (roots, leaves and stems), chopped
  • ½ bunch parsley (leaves and stems), chopped
  • 1 red onion, finely diced
  • 5 tablespoons mixed sunflower seeds (pepitas), sunflower kernels and pine nuts OR an equivalent variation e.g. 3 tablespoons pepitas and 2 tablespoons pine nuts
  • 2 tablespoons baby capers
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil (best quality)
  • Salt (salt flakes, preferably) to taste
  • 1 pomegranate, deseeded, to serve


Step 1

Bring 2 cups water and 1 cup quinoa to the boil and then simmer for 10-15 minutes until water is fully absorbed. Turn off heat and leave to cool.

Step 2

Mix the yoghurt, ground cumin and honey in a small bowl until combined and then refrigerate until needed.

Step 3

Toast almonds in a dry (no oil) fry pan for a few minutes and then cool. Bash into small pieces with a mortar and pestle (or cut into small pieces with a large knife) and set aside.

Step 4

In a medium bowl, place the quinoa, almonds, coriander, parsley, red onion, lentils, capers, sultanas, lemon juice and olive oil. Mix well and season with salt flakes to taste.

Step 5

Spoon salad into serving dish and dollop over cumin yoghurt. Garnish with pomegranate seeds.


Gluten and refined sugar-free
Serves 4 as a main course or 8-12 as a side dish