Smart Slim Living
Walnut & Pomegranate Quinoa Salad
Pomegranate arils are one of the highest dietary sources of ellagitannins, which gut bacteria convert into urolithins — compounds that reduce oestrogen-receptor-positive inflammation. Walnuts provide ALA omega-3s and ellagic acid. Quinoa is a complete protein and one of the few grains with no inflammatory lectins. The lemon-tahini dressing adds sesame lignans for additional phytoestrogen activity.
Ingredients
- 160 g dry quinoa, rinsed
- 80 g pomegranate arils
- 40 g walnut halves, roughly broken
- 60 g baby spinach or rocket
- 30 g feta cheese, crumbled (optional)
- Small handful fresh mint
- Small handful fresh flat-leaf parsley
- 3 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, finely grated
- 2 tbsp warm water
- 1 tbsp olive oil
- Salt and pepper
Method
Step-by-step instructions
Cook the quinoa
Rinse quinoa. Add to saucepan with 320 ml water and a pinch of salt. Bring to a boil, reduce to a low simmer, cover, cook 12 minutes. Fluff with a fork and cool slightly.
Make the dressing
Whisk tahini, lemon juice, garlic, and olive oil. Add warm water one tablespoon at a time until pourable. Season to taste.
Combine the salad
Toss warm quinoa with spinach — it wilts gently from the residual heat. Add pomegranate, walnuts, herbs, and feta.
Dress and serve
Drizzle half the dressing and toss. Plate up and add remaining dressing. Serve at room temperature or lightly chilled.
Pro Tips
Nutrition Facts
Per serving · 2 servings total
* Approximate values. Actual nutrition varies by ingredients and brands used.
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Medical Disclaimer: These recipes are for informational and educational purposes only and are not intended as medical advice. Always consult your healthcare provider before making significant dietary changes.