I created the following recipe for Pomegranate Quinoa Salad after receiving a bunch of pomegranates from a friend. My friend, Christina, sent me a message one day, asking me if I wanted to come over to her house and pick pomegranates off of her tree. If you ask anyone that really knows me what my favorite things are, they should name some of the following: Jesus, cooking, rain, Mr. Bean, coffee, working out, and picking fresh fruit! So needless to say, I rushed to her house before she could change her mind!
I love fruit!
I love fruit, don’t you? Many years ago, I actually dug up a friend, Kathy’s fig tree right out of her yard, during her house-warming party. In my defense, I was so excited to find the small plant in her backyard, yet she had no clue what it was. Seeing my excitement, Kathy suggested that I take it. Thinking back, it occurs to me that maybe she didn’t think I would go through with it. Shamelessly, I dug it up and brought it home with me. I planted the tree in my backyard, where it has been thriving ever since!
Pomegranate Quinoa Salad recipe
Getting back to my pomegranates story, I wasted no time in heading over to Christina’s house. I couldn’t believe I had a whole tree to pick pomegranates from. It was like being in pomegranate heaven! I climbed the ladder she had set up and picked pomegranates to my heart’s content. Many had already burst open, as a result of over-ripening. As I admired the beautiful, shiny red seeds, it occurred to me that I was going to need some pomegranate recipes. On the drive home, I came up with the idea for this Pomegranate Quinoa Salad recipe. I have fallen in love with this salad, and believe you will too!
If you like this salad, you might also want to try my Tabouli recipe!
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Pomegranates are not only delicious, but they are very healthy and perfect in this pomegranate and quinoa salad.
- 1 1/2 cups cooked quinoa
- 1 cup Italian parsley chopped
- 1/3 cup red onion diced
- 1 medium Persian cucumber diced
- 2 serrano peppers diced, optional
- 1/2 cup pomegranate seeds
- 1/3 cup crumbled feta cheese
- 3 T. olive oil
- 1 T. pomegranate syrup
- 1 1/2 T. lime juice
- 1 tsp. dried mint
- 1 tsp. salt
- 1/4 tsp. black pepper
- Place quinoa in a salad bowl, then add the chopped parsley, onion, cucumber, and serranos, if using. Add the pomegranate seeds and mix in.
- Whisk all the dressing ingredients in a separate bowl until thoroughly blended.
- Gently mix the feta cheese into the salad, then pour the dressing over the salad and mix in. Refrigerate for an hour or more to allow the flavors to come together.