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Tricolour Quinoa, Pomegranate and Hazelnut Salad

Tricolour Quinoa, Pomegranate and Hazelnut Salad

Our tricolour quinoa adds a beautiful nutty flavour to any salad. This summer salad is the perfect balance of sweet and savoury.

  • 2Serves
  • 30Mins

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Rinse the quinoa under cold water. Place the rinsed quinoa in a pot and add 500ml of water. Bring to the boil, cover, reduce to a simmer and cook for a further 15-20 minutes. Drain off the excess water and leave stand for 10 minutes.
While the quinoa is cooking, place the hazelnuts in the oven at 200 degrees celcius for 8-9 minutes. Remove from oven and allow to cool slightly before rubbing with a tea towel to remove skins. Hazelnuts can be served whole or chopped, depending on your preference.
Roughly chop the parsley. Combine the quinoa, hazelnuts, pomegranate seeds and parsley in a serving bowl.
To make the dressing combine the oil, lemon juice, salt and pepper in a small jar and shake to combine. 
Drizzle over salad to serve.


  1. 200g Sowan's Tricolour Quinoa
  2. 75g Hazelnuts
  3. 100g Pomegranate Seeds
  4. Handful of Parsley
  5. 1 Tbsp of Olive Oil
  6. 1 Tbsp of Honey
  7. Juice of One Lemon
  8. Salt and Pepper to Taste

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