Minty Quinoa Salad: Refreshingly Delicious & Filling Salad

Introduction

Minty Quinoa Salad is a great way to combine nutritious ingredients into a single dish. This version includes a mix of textures and flavors, with cooked quinoa as the base, crunchy vegetables, toasted nuts and seeds, and fresh mint. A simple olive oil and lemon dressing ties everything together, making it a balanced and refreshing meal.

The recipe starts with toasting walnuts, sunflower seeds, and pumpkin seeds in a dry pan. This step enhances their flavor and gives them a light crunch. Once toasted, they are mixed with olive oil and curry powder for added depth. These spiced seeds act as both a mix-in and a topping, adding texture to every bite.

The salad itself comes together quickly. Quinoa is combined with grated carrots, steamed broccoli, shredded red cabbage, and pomegranate seeds. Fresh mint leaves are added for an herby contrast. The dressing is made from olive oil, lemon juice, salt, and pepper, keeping things simple yet flavorful.

Once everything is mixed, most of the spiced seeds are folded in, while the rest are reserved for garnish. This helps maintain some crunch in every serving. Letting the salad sit for a short time before serving allows the flavors to blend better.

This salad is best enjoyed fresh but can be stored in the fridge for a couple of days. It works well as a light meal, a side dish, or even as part of meal prep for the week. The combination of protein-rich quinoa, fiber-packed vegetables, and healthy fats makes it a nourishing option for any time of the year.

Recipe Video

Ingredients

1/4 cup chopped Walnuts
3 tablespoons Raw Sunflower Seeds
3 tablespoons Raw Pumpkin Seeds
1 tablespoon Olive Oil
1 tablespoon Curry Powder
4 cups cooked Quinoa
1.5 cups grated Carrot
1 head Broccoli, cut into florets then steamed until tender
1 cup shredded Red Cabbage
1 cup Pomegranate Seeds
1 bunch Fresh Mint Leaves
Salt
Pepper
2 tablespoons Olive Oil
2 tablespoons Lemon Juice

Instructions

Toast Seeds & Nuts: Set a pan over medium heat. Add 1/4 cup chopped walnuts, 3 tablespoons sunflower seeds, and 3 tablespoons pumpkin seeds. Stir-toast for 3–4 minutes until the seeds puff up slightly.
Mix with Spices: Turn off the heat and transfer the toasted seeds and nuts to a mixing bowl. Add 1 tablespoon olive oil and 1 tablespoon curry powder. Mix well and set aside.
Prepare Salad Base: In a large mixing bowl, combine 4 cups cooked quinoa, 1.5 cups grated carrot, 1 head of broccoli (cut into florets and steamed), 1 cup shredded red cabbage, and 1 cup pomegranate seeds.
Add Seasoning & Dressing: Toss in 1 bunch of fresh mint leaves, salt to taste, and pepper to taste. Drizzle with 2 tablespoons olive oil and 2 tablespoons lemon juice. Mix well until evenly combined.
Incorporate Spiced Seeds: Add about 3/4 of the toasted seed mixture to the salad. Mix gently to distribute without overmixing.
Garnish & Serve: Transfer the salad to a serving bowl and sprinkle the remaining spiced seed mixture on top. Serve immediately and enjoy!