HERB recipe: Cannabis-Infused Pomegranate Mint Quinoa Salad

Hello and welcome! If you are joining for the first time through Herb, I thank you for being here. I shared my recipe through their stories and have it for you right here.

One of my go to cannabis-infused recipes. Super simple, super nutritious, super elevating. Enjoy!


HERB recipe: Cannabis-Infused Pomegranate Mint Quinoa Salad

Serves 5, 8 mg THC per serving

1 cup quinoa, cooked and cooled

2 cups salt water or chicken/veggie broth

1 Persian cucumber, cubed (any cucumber works, these are just my favorite)

1 pomegranate, seeds only

2 cups spinach or mixed salad greens

1 bunch of mint leaves, chopped

1/2 cup pecans, roughly chopped

for salad dressing:

fresh juice of one orange

1 tablespoon dijon mustard

1 tablespoon honey

3 tablespoons cannabis-infused olive oil (I love Pot d’Huile + Potli or homemade using LEVO)

sea salt + pepper to taste


  1. Cook the quinoa in a saucepan until fluffy- not mushy! 20-40 mins depending on the type, I use tri-colored which takes longer

  2. Drain and let cool until transferring to container or salad.

  3. Meanwhile, whisk together the olive oil, mustard, and orange juice.
    In your serving bowl, toss together the cooked quinoa, dressing, mint, spinach, cucumbers, cranberries, and pomegranate.

Tips in cooking your quinoa:

  1. Rinse off until water runs clear

  2. Always use at least a 1:2 quinoa to water ratio, you can always add more liquid towards the end

  3. To avoid mushy quinoa, start with the 1:2 ratio and do not stir the quinoa while it cooks

  4. Fluff at the very end for delicious texture