This nutritious zesty quinoa pomelo salad with cilantro sauce is a deliciously satisfying refreshing dish. Perfect as a light vegetarian meal or served alongside chicken or seafood dishes.
Pomelo season is still in full swing and today I am sharing quinoa pomelo salad recipe. This simple dish tastes delicious served with a drizzle of aromatic cilantro sauce.
Easy meal prep tips for making quinoa pomelo salad
With a little preparation this delicious zesty quinoa salad can be put together in minutes.
Prepare the quinoa ahead by boiling it (according to packet instructions) and, once cooled, refrigerating until you are ready to make the recipe. Cooked quinoa can be refrigerated for up to 3 days.
You can also peel and crumble the pomelo a few hours before putting the salad together. Just remember to keep it covered and refrigerated.
What is pomelo
Pomelo is a cross between an orange and a grapefruit (literally), so is a little less sweet than an orange, but not acidic or bitter like a grapefruit, with pleasant subtle honey notes (‘honey’ pomelos are the most common imported variety).
The best way to tell which fruit will be juicy and delicious is by comparing their weight. The heavier the fruit the juicier it will be, so go for the heaviest pomelo you can find!
How to peel a pomelo
Because of their large size pomelos should be peeled a little differently than other citrus fruit. I’ve included a photo of how I like to peel my pomelos in the gallery above.
How to make Asian inspired cilantro sauce
This cilantro sauce is really simple to make. All you need to do is roughly chop the ginger, garlic and chilli, combine with the rest of the sauce ingredients and blitz for a minute or so until smooth. Then simply pour over the salad and enjoy!
How to make pomelo quinoa salad with chickpeas and cilantro sauce
Once you’ve cooked the quinoa, peeled the pomelo fruit and made the coriander sauce you are minutes away from enjoying your quinoa salad.
In a bowl combine the quinoa, crumbled pomelo, chickpeas, avocado and shallot (if using) and stir thoroughly. Then simply pour over a desired amount of the cilantro sauce and serve!
How to serve this quinoa salad
This pomelo salad with quinoa can be enjoyed as a light meal or accompaniment to chicken of seafood dishes. You can keep it in the fridge for a few hours, which makes it a great party food idea.
Keep any leftovers in an airtight container and use the same day.
More pomelo recipes
You may also like this collection of over 15 easy vegan salads.
Quinoa Pomelo Salad with Cilantro Sauce
- 6 pomelo segments about ½ pomelo, peeled, crumbled
- 150 g cooked quinoa
- 1 x400 g tin chickpeas drained, rinsed
- 1 ripe avocado deseeded, cubed
- 1 shallot (optional) finely chopped
For the cilantro sauce
- 30 g cilantro, coriander
- 70 g good quality vegetable oil neutral flavour, such as sunflower rapeseed
- 2.5 tablespoons lemon juice
- ½ green chilli mild variety, chopped
- 1 small garlic clove chopped
- 10 g fresh ginger peeled, chopped
- 1.5 tablespoons honey/maple or agave syrup adjust amount to suit your taste
- 1 tablespoon tamarind sauce
- ½ teaspoon sesame oil
- Sea salt and pepper to taste
- Place all of the sauce ingredients in a blender and puree until the mixture is smooth. Set aside.
- In a bowl combine the quinoa, pomelo, chickpeas, shallots (if using) and avocado, pour over some of the sauce (leaving a little to pour over individual portions or to save for later), season to taste, stir well and serve.
- Any leftover sauce should be kept in an airtight container in the fridge and used within 2 days.
Pin Quinoa Pomelo Salad with Cilantro Sauce!
KEEP IN TOUCH!
I am linking this recipe up with the January challenge of Recipe ReDux. This month’s roundup is all about our favourite kitchen gadgets. Mine is a small chopper, which comes as part of a ‘3 in 1’ blender trio, very handy, compact and simple to use (see the photo gallery above). It chops nuts, fresh and dried fruit, and is ideal for making dips and sauces. Such as my cilantro sauce I made for this salad recipe.