This zesty quinoa salad is not only easy to prepare, but it's super healthy too! It's loaded with nutritious ingredients like quinoa, pomegranate seeds, veggies, and herbs. The pomegranate salad dressing and feta cheese take it over the top! Serve with barbecued sumac chicken and a bottle of pomegranate wine!
I just love the light and refreshing taste of this salad, the texture of the quinoa, and the slightly sweet and tangy pomegranate salad dressing. I can seriously eat it every day without getting tired of it.
So if you're on the fence about trying this easy quinoa salad recipe, do it! It might be the best decision you make all day!
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🧐 Why This Recipe Works
- This zesty quinoa salad recipe comes together quickly and can even be prepared ahead of time.
- If you're looking for a nutritious salad, look no further! With ingredients like quinoa, pomegranates, and fresh veggies and herbs, you can't go wrong!
- Although I like this salad with a little zip, the serrano pepper is totally optional!
🛒 What You Need For This Recipe
🔖 Recipe Ingredients And Substitutions
- Quinoa: I prefer white quinoa over black quinoa in this recipe. Fine bulger (#1) can be substituted. You can prepare it the same way I do in my Tabbouleh salad.
- Pomegranate: Use either fresh pomegranate or pomegranate seeds (they usually come in a cup).
- Veggies: You will need one chopped cucumber and ⅓ cup of diced red onion. If you'd like, you can substitute 4 diced scallions (green onion).
- Herbs: I only added fresh parsley but another herb that would go great in this pomegranate salad is fresh mint.
- Salad Dressing: The salad dressing is made with a mixture of pomegranate molasses, lime juice, and olive oil mixed with dried mint, salt, and white or black pepper.
*Exact ingredients list and measurements can be found in the recipe card at the bottom of this post.
🥗 How to Make Pomegranate Quinoa Salad
How to cook quinoa
Step 1: Bring 1 cup of water to a boil in a small saucepan. Add quinoa and bring to a boil again then turn down the heat to low. Cover the saucepan and simmer for 10 minutes. Fluff quinoa with a fork and keep covered for another 15 minutes while you chop the veggies.
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Step 2: Once cool, add quinoa to a small to medium bowl. Add pomegranate seeds, parsley, red onion, cucumber, and serrano pepper, mix gently. Add feta cheese and gently fold into the quinoa mixture.
Prepare Pomegranate Salad Dressing
In a small bowl, whisk the dressing ingredients. Pour over the quinoa salad while gently mixing. Refrigerate the quinoa salad for 30 minutes to an hour to allow the flavors to come together before serving.
This delicious citrus vinaigrette would also be a great option!
🤷🏻♀️ FAQs
Quinoa salad is super healthy! It's loaded with nutritious ingredients like fresh veggies, herbs, and one of the healthiest grains out there, quinoa!
According to healthline.com: "Quinoa is gluten-free, high in protein, and one of the few plant foods that contain sufficient amounts of all nine essential amino acids."
Depending on the recipe, quinoa salad is usually prepared by combining cooked and cooled quinoa mixed with fresh herbs and chopped veggies. A simple salad dressing made with olive oil and lemon juice can be added.
If you're wondering how quinoa stacks up against rice, there's no comparison! Quinoa has fewer calories and carbohydrates, has more fiber, and has twice as much protein as rice! Check out the breakdown below:
Quinoa:
222 calories.
39 grams (g) of carbs.
8g of protein.
4g of fat.
5g of fiber.
2g of sugar
Rice:
242 calories.
53 grams (g) of carbs.
4g of protein.
0g of fat.
1g of fiber.
0g of sugar
As you can see, quinoa is so much better for you!
Quinoa is pretty bland on its own and takes on the flavor of the dressing and other ingredients that are mixed in with it. You can combine quinoa with black beans, corn, cherry tomatoes, cubed cheese, and crushed garlic. Fresh herbs like parsley, cilantro, mint, and basil can also be incorporated into the dish. Finally, finish with a simple vinaigrette or a simple dressing made with lemon juice and avocado oil.
👩🏼🍳 Pro Tips
- Lime zest can also be incorporated into the salad or the pomegranate salad dressing.
- If you don't have spicy chiles, add a pinch of cayenne pepper or red pepper flakes to the dressing.
- If you prefer milder food substitute bell pepper for the serrano pepper.
- To make ahead, don't add the dressing until 30-60 minutes before serving.
- Leftovers can be stored in an air-tight container and enjoyed the following day. The seasoning might need to be adjusted just prior to serving.
- If you love this pomegranate quinoa salad, be sure to try my Lebanese fattoush salad next!
🌱 Related Recipes
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📖 Recipe
Zesty Quinoa Salad with Pomegranate Dressing
Ingredients
Quinoa Salad
- ¾ cup uncooked quinoa (1½ cups cooked)
- 1 cup Italian parsley (chopped)
- ⅓ cup red onion (diced)
- 1 medium Persian cucumber (diced)
- 1 diced serrano pepper (optional)
- ½ cup pomegranate seeds
- ⅓ cup crumbled feta cheese
Pomegranate Salad Dressing
- ¼ cup olive oil
- 1 tablespoon pomegranate molasses
- 1 small lime (juiced)
- 1 teaspoon dried mint
- ¾ teaspoon sea salt
- ¼ teaspoon white or black pepper
Instructions
How To Cook Quinoa
- Bring 1 cup of water to a boil in a small saucepan. Add quinoa and bring to a boil again then turn down the heat to low. Cover the saucepan and simmer for 10 minutes. Fluff quinoa with a fork and keep covered for another 15 minutes while you chop the veggies.
- Once cool, add quinoa to a small to medium salad bowl. Add pomegranate seeds, parsley, red onion, cucumber, and serrano pepper, mix gently. Add feta cheese and gently fold into the quinoa mixture.
Prepare Pomegranate Salad Dressing
- In a small bowl, whisk the dressing ingredients. Drizzle over the quinoa salad while gently mixing. Refrigerate the quinoa salad for 30 minutes to an hour to allow the flavors to come together before serving.
Notes
- Lime zest can also be incorporated into the salad or the pomegranate salad dressing.
- If you don't have spicy chiles, add a pinch of cayenne pepper to the dressing.
- If you prefer milder food substitute bell pepper for the serrano pepper.
- To make ahead, don't add the dressing until 30-60 minutes before serving.
- Leftovers can be stored in an air-tight container and enjoyed the following day. The seasoning might need to be adjusted just prior to serving.
- If you love this pomegranate quinoa salad, be sure to try my Lebanese fattoush salad next!
Nutrition
This recipe was originally posted on 9/23/2017 and updated on 11/20/2019. Some nutritional information was added to the post.
Marguerite Amstadt says
I was treated to the left overs of this salad made by Hilda and could hardly put it down last night. It carried over as a left over very well and as a single person , that is a huge plus. I also paired it with my eggs this morning so it has a wide range of places to fit into meal planning. Thanks, Hilda, for introducing me to another healthy side dish. I have not included quinoa in my diet but will now.
HildaSterner says
Thank you, Marguerite! I'm so glad that you enjoyed it, and thank you for taking the time for leaving a review.