Clean Eating Salads for BBQ and Lunch Box – Quinoa and Pomegranate Salad

The Summer is finally here… well kind of… but the sun is trying its hardest!

BBQ season and Salad season is prominent and finding those wonderful and tasty dishes to brighten up your lunch box when you are sat in class and your office!

Me making vegetables

(that’s me 😀 )


I have put together a collection of the salads I throw together when I have friends or family to visit. They are tasty, clean, delicious and even better the next day! This means you have lots to dip into to pair with your protein choices.

BBQ Spread

I have separated each dish to show ingredients, ease and whether you can transport it around…

So lets begin!

Quinoa, Pomegranate and Feta Salad

quinoa salad with view

  • Ease: Medium
  • Transport: Tupperware
  • Goes with: Protein or Veggies
  • Storage: Fridge 2-4 days


  • Quinoa (a bag)
  • Garlic (2-3 pieces)
  • Olive oil (glug)
  • Feta (half a packet)
  • Spinach (two hand fulls)
  • Pomegranate (a small pot or one whole pomegranate)
  • Red Onion (1 small onion)
  • Basil to garnish


Wash the quinoa thoroughly – this is very important as it is covered in saponins and some people are allergic to these and it changes the flavour – when rinsed a light foam will come off it. Once rinsed place in hot water with about a 1:3 Quinoa to Water ratio. At this point for extra flavour you can add a stock cube to the mix.

While the quinoa is cooking… chop the red onion into small squares, the garlic into small chunks and feta into sizeable pieces. When the quinoa is cooked – add the garlic and half of the red onion and a glug of olive oil. The heat from the quinoa should absorb the flavour of the garlic while slightly cooking it. Add half of the feta and stir through in a figure of 8. Again, this should allow the quinoa to take in the flavour and slightly melt the cheese.

Set aside to cool down. Once cool – fluff with a fork. Then add spinach, rest of feta and sprinkle with pomegranate. I usually set aside a little feta and pomegranate for the topping. Add a little black pepper and a swirl of olive oil – garnish with some basil – eh voila! Done and ready to go. Gluten- Free, Beautiful and Down Right Delicious.

Quinoa Salad



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