Zesty Quinoa Salad with Pomegranate Dressing
Pomegranates and quinoa are both delicious and good for you and pair beautifully in this zesty quinoa and pomegranate salad!
Prep Time10 minutes mins
Cook Time15 minutes mins
Resting Time15 minutes mins
Total Time40 minutes mins
Course: Appetizers, Side Dish
Cuisine: American, Middle Eastern
Servings: 4 people
Calories: 254kcal
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
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
- 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!
Serving: 1bowl | Calories: 254kcal | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 704mg | Fiber: 4g | Sugar: 8g