Veg Out Warm Quinoa, Cranberry, Red Pepper Salad with Pomegranate.

By Jackie DeKnock  ,   

June 13, 2020

This delicious salad takes time, but is definitely worth the effort because of the healthy ingredients! Plus pomegranate juice is a key ingredient and contains higher levels of antioxidants than most other foods on the planet! It also has three times more antioxidants than red wine and green tea. Antioxidants are said to help remove free radicals, protect cells from damage, and reduce inflammation.

  • Prep: 20 mins
  • Cook: 1 hr 15 mins
  • 20 mins

    1 hr 15 mins

    1 hr 35 mins

  • Yields: 6 Servings


Pomegranate Molasses.

4 cups pure pomegranate juice

½ cup coconut palm sugar, or your favourite sweetner to taste

¼ cup lemon juice (1 medium lemon)


1 cup uncooked white quinoa

1 cup uncooked whole-wheat couscous (for GF option double quinoa)

3 cups reduced-sodium vegetable broth

1 can organic chickpeas, rinsed, drained (or make DIY dried chickpeas from scratch)

1 can organic lentils, rinsed, drained (or make DIY dried lentils from scratch)

1 red pepper, chopped

1 tablespoon red onion, finely chopped or 2 spring onions, thinly sliced

½ cup dried cranberries or raisins

¼ cup pomegranate seeds


½ cup extra virgin olive oil

1 lemon, zest and juice

¼ cup apple cider vinegar

½ teaspoon Dijon mustard (I love the crunch of whole grain Dijon)

2 tablespoons raw, unpasteurized honey

1 teaspoon ground cumin

2 cloves garlic, minced

Himalayan sea salt and freshly ground black pepper, to taste


1 tablespoon fresh mint and parsley, coarsely chopped (each)

A splash of love


Make Pomegranate Molasses.

In a saucepan, combine pomegranate juice, sugar, and lemon juice over medium heat. Stir until sugar has completely dissolved, reduce heat. Let the mixture simmer for about an hour 60 Minutes , uncovered, stirring occasionally.

Dip a spoon into the molasses, if it coats the spoon, the molasses ready! Allow to cool for 30 minutes 30 Minutes before pouring it into a jar. The mixture will still be runny, but thickens as it cools. This recipe should yield about 1 cup pomegranate molasses. Store the molasses in the refrigerator for up to 6 months.

Make Quinoa/Couscous.

Place quinoa in a large bowl; cover with water. Let stand 5 minutes 5 Minutes; rinse well, drain. Bring 2 cups broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes 15 Minutes or until liquid is absorbed. Uncover; fluff with a fork. Keep warm. Heat 1 cup vegetable broth in a small saucepan and bring to a boil. Once boiled, turn off heat and add couscous (unless you prefer gluten-free, then replace couscous with quinoa). Place lid over saucepan and leave for about 10 minutes 10 Minutes until the couscous has absorbed the liquid. Fluff with a fork and keep warm.

Make Salad.

Mix all of the grains/legumes & fruits/vegetables together. Mix vinaigrette ingredients and pour over salad (you may want to make a little extra dressing as the grains may absorb it). Mix well, garnish with herbs, drizzle pomegranate glaze overtop and and enjoy warm. How sweet is that?