Brunch Crunch Salad

This  Crunch Salad, is a wonderful addition to any Shabbat brunch.   Quinoa, Pomegranate Seeds, avocado, parsley and toasted almonds…a festive and healthy, vegan, gluten-free salad to add to your holiday table.


  • 4 cups cooked quinoa (about 1 ⅓ –1 ½ cups dry- see notes)
  • 1 cup pomegranate seeds
  • 4 chopped scallions
  • 1 cup chopped Italian parsley
  • ½ cup toasted sliced almonds
  • ½ orange- zest and juice
  • ⅓ cup olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon salt, more to taste
  • ¼ teaspoon cracked pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 12 chopped avocados ( optional)


  1. Place cooked quinoa, pomegranate seeds, scallions, parsley and almonds in a medium bowl.
  2. Toss with olive oil, orange juice and zest, vinegar, salt and spices.
  3. Taste and adjust salt, Gently fold in the avocado right before serving ( or serve the avocado on the side, if wanting to keep leftovers)


Make sure to rinse quinoa well before cooking to remove bitterness.

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