Pomegranate and Quinoa Salad

Salads don’t have to be boring. In fact, if you think they are, you’re probably doing them wrong.

I created this salad as a naturopath and gut health expert in Melbourne to show that you can eat vibrant, flavour-packed food that also loves your gut back.

This one’s full of fibre, anti-inflammatory ingredients, plant diversity and digestive-friendly adaptations. It’s naturally gluten-free, dairy-free, and can be made vegan-friendly. Plus, it doesn’t leave you feeling sluggish after eating, just full enough to keep basking in the sun or diving into the pool.

Want to Understand Why You’re Bloated?

Find Your Root Cause is the FREE course that helps people with bloating, IBS and SIBO understand what's really going on in their gut so they can make the right changes and finally get relief.

Why This Salad Is Great for Gut Health

Ingredient	Gut Benefit
Quinoa	Quinoa is a complete protein and a gluten-free prebiotic grain rich in soluble fibre, which helps feed beneficial bacteria and support regular bowel movements. Quinoa's fibre helps produce short-chain fatty acids (SCFAs) like butyrate, essential for reducing inflammation and maintaining gut lining integrity.
Pomegranate	Pomegranate arils are high in polyphenols, especially punicalagins, which: Increase microbial diversity Feed Akkermansia muciniphila, a gut microbe linked to improved metabolism Reduce inflammation and oxidative stress
Chickpeas	Loaded with fibre, especially the prebiotic fibre GOS. Chickpeas support: Bowel regularity Microbial fermentation in the colon Long-lasting satiety Low-FODMAP tip: If you’re sensitive, reduce to 1/4 cup per serve.
Fresh Herbs (Mint + Parsley)	These herbs add not only flavour, but also: Plant diversity for microbiome variety Polyphenols with antioxidant and antimicrobial properties
Extra Virgin Olive Oil + Dijon Mustard	Both are anti-inflammatory and contain beneficial fats and bioactives. Olive oil, in particular, supports gut lining and reduces oxidative stress.

Per Serving Nutrition (approx. based on 6 servings)

Nutrient	Per Serve
Protein	~10-12g
Fibre	~7-8g
Plant ingredients	10+

Pomegranate & Quinoa Salad Recipe

Serves: 6

Prep time: 20 mins

Cook time: 15 mins

Best served: Cold or room temperature

Storage: 3 days in fridge

Dietary Features: Vegan, gluten-free, dairy-free, prebiotic-rich

Ingredients

2½ cups cooked quinoa (or 1 cup raw + 2 cups water)
1 tbsp Gevity Rx Bone Broth Body Glue – Natural (optional)
1 cup pomegranate arils
400g chickpeas, cooked
½ cup pistachios
¾ cup fresh mint, chopped
¾ cup fresh parsley, chopped
½ cup cherry tomatoes, quartered
2 spring onions, finely chopped
¾ cup cucumber, diced

Dressing:

1 clove garlic, crushed
1 heaped tsp honey (or rice malt syrup)
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 heaped tsp Dijon mustard
Salt and pepper to taste

Method

Cook the quinoa: Combine raw quinoa, water and optional bone broth in a saucepan. Bring to boil, reduce heat, cover and simmer until liquid is absorbed. Fluff with a fork and cool.
Mix the salad: In a large bowl, combine quinoa, pomegranate, chickpeas, pistachios, herbs, tomato, spring onion and cucumber.
Make the dressing: In a small bowl, whisk together garlic, honey, balsamic vinegar, olive oil, mustard, salt and pepper.
Combine: Pour dressing over the salad and mix well before serving.