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Pomegranate and Fig Quinoa Salad

Pomegranate and Fig Quinoa Salad


Pomegranate and Fig Quinoa Salad


  • 1 cup Quinoa
  • 2 small pears
  • Seeds from 3/4 pomegranate
  • Spearmint
  • 2 cups coconut milk for boiling quinoa (or can use water)
  • 1 Tbsp or less of maple syrup (Grade B)
  • Fresh figs
  • Sunflower seeds
  • Optional add ins: apples, kiwi, almonds, hazelnuts, cashews, pine nuts, walnuts, pecans, pistachios, pumpkin seeds, flax, strawberries, cashew cream for topping


1)   Cook quinoa in coconut milk (1 cup quinoa to 2 cups coconut milk).  Place quinoa in a covered pot with coconut milk and bring to a boil, then let simmer until soft (about 15 minutes).

2)   Place quinoa in a bowl and refrigerate to cool quinoa

3)   Chop up pears and figs.  Tear spearmint into small pieces.

4)   Seed a pomegranate and add seeds to chopped mixture.

5)   Add sunflower seeds (and other seeds and nuts)

Add all ingredients to cooled quinoa and then mix in a small amount

This a Gluten-Free and Dairy-Free Recipe!


 -Dr. Samantha Du Moulin, Naturapathic Doctor

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