Herby quinoa salad
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Herby quinoa salad with broad beans and pomegranate seeds

Quinoa salad, full of flavour, great for lunch box
Total Time30 mins
Author: Petra Kravos


  • 1 cup of quinoa
  • small cup of frozen broad beans or edameme soybeans
  • 3 spring onions (washed and chopped)
  • a handful of parsley (washed and chopped)
  • a handful of mint (washed and chopped)
  • 1-2 handfuls of pomegranate seeds
  • lemon juice (freshly squeezed out of 1 lemon)
  • extra virgin olive oil
  • 1/2 vegetable stock cube
  • a sprinkle of pine nuts
  • salt if required


  • Wash the quinoa and cook it in twice the water with a vegetable stock cube for around 20 minutes or so. Water needs to evaporate completely before you take it off the cooker and let it cool down.
  • Cook frozen broad beans for around 5 minutes, drain the water and let them cool down.
  • Chop the herbs and spring onions and squeeze the lemon juice.
  • Once the quinoa has cooled down, put it in a medium-size bowl and add broad beans, chopped herbs and spring onions. Also, add a handful of pomegranate seeds.
  • Splash some extra virgin olive oil over the quinoa and add lemon juice.
  • Gently mix all the ingredients together.
  • Taste the salad and see whether you need to put more lemon juice, herbs or pomegranate seeds. It's really up to you and which flavour you prefer - use that more. However, when it comes to lemon juice you do have to put enough so that the quinoa doesn't taste so bland but also lemon juice works very well with all the ingredients together.
  • Leave the salad to cool down and settle in the fridge for a while. Serve with more pomegranate seeds on top and pine nuts.


Depending on how much of quinoa you have cooked, this could be enough for 2 people. It's definitely more than enough for one person but you could eat the leftovers the next day.