Curried Pomegranate Pistachio Quinoa

This healthy curried pomegranate pistachio quinoa is naturally vegetarian and gluten-free!

Curried Pomegranate Pistachio Quinoa ~ Savory Simple ~ www.savorysimple.netCurried Pomegranate Pistachio Quinoa

Pomegranate seeds are one of my favorite winter ingredients. I love them in salads, cereal, oatmeal, sauce, you name it. Now that spring is just around the corner I’m trying to use them while I can. I bought some pomegranates the other day not knowing exactly what my plan was for them. I stared aimlessly into the pantry and came upon leftover pistachios from my pistachio cardamom hot chocolate. Inspiration struck! The tart sweet seeds would contrast perfectly against the earthy crunchy nuts, both in flavor and color. So here we are.

This salad is healthy, fast and full of flavor and texture. It’s naturally vegetarian and gluten-free (it can also be made vegan by swapping the honey for light agave nectar).

Curried Pomegranate Pistachio Quinoa ~ Savory Simple ~

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Curried Pomegranate Pistachio Quinoa

This healthy curried pomegranate pistachio quinoa is naturally vegetarian and gluten-free!
Course Breakfast, Brunch
Cuisine American, Mediterranean
Servings 2 servings
Calories 732
Author Jennifer Farley


  • 1 1/2 cups quinoa, cooked
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon honey (see note)
  • Juice of 1/2 a lemon
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup toasted pistachios, chopped
  • 1/4 cup pomegranate seeds
  • 2 green onions, sliced thin


  • In a large bowl, whisk together the coconut oil, honey, lemon juice, curry powder, cinnamon and salt.
  • Add the quinoa and toss to coat evenly.
  • Stir in the pistachios, pomegranate seeds and green onions.
  • Serve warm or at room temperature.


Use light agave nectar instead of honey for a vegan version of this dish.


Calories: 732kcal | Carbohydrates: 100g | Protein: 21g | Fat: 29g | Saturated Fat: 13g | Sodium: 300mg | Potassium: 956mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3.7% | Vitamin C: 6.3% | Calcium: 8.5% | Iron: 38.4%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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