Why you'll love this Quinoa Salad
This pomegranate, feta, and fresh mint quinoa salad is a colorful, nutritious, and balanced dish, ready in just 25 minutes. The protein-rich quinoa pairs perfectly with juicy pomegranate arils, creamy feta, and fresh mint for a salad that's as beautiful as it is delicious.
Ingredients (4 servings)
- 300 g quinoa (white, red, or tricolor)
- 1 pomegranate, deseeded
- 200 g feta cheese, crumbled
- 1 large bunch fresh mint, leaves chopped
- 1 bunch flat-leaf parsley, chopped
- 1 cucumber, diced
- 4 green onions, thinly sliced
- 80 g walnuts, roughly chopped
For the lemon vinaigrette
- 4 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp lemon zest
- Salt and pepper to taste
Step-by-step preparation
Step 1 – Cook the quinoa
Rinse the quinoa under cold water. Cook in 600 ml salted water for 12 to 15 minutes until fully absorbed. Fluff with a fork and let cool completely.
Step 2 – Prepare the vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, honey, and lemon zest. Season with salt and pepper. Set aside.
Step 3 – Assemble the salad
In a large bowl, combine the cooled quinoa, pomegranate arils, cucumber, and green onions. Pour in the vinaigrette and mix gently.
Step 4 – Finish and serve
Add the mint, parsley, and chopped walnuts. Mix gently. Sprinkle with crumbled feta on top. Serve immediately or chill.
Chef's tips
- Cold quinoa: make sure the quinoa is completely cooled before assembling to prevent the feta from melting and the herbs from wilting.
- Pomegranate: to easily deseed, cut the pomegranate in half and tap the back with a spoon over a bowl.
- Storage: keeps for 2 days in the refrigerator, but add the feta and herbs just before serving.
- Variation: add roasted chickpeas for even more protein.
Nutritional information (per serving)
- Calories: ~420 kcal
- Protein: 18 g
- Carbohydrates: 45 g
- Fats: 20 g
FREQUENTLY ASKED QUESTIONS
IS QUINOA GLUTEN-FREE?
Yes, quinoa is naturally gluten-free. It is a pseudo-cereal rich in complete proteins (all essential amino acids), fiber, and minerals. It is ideal for people with gluten intolerance or celiac disease, provided a certified gluten-free brand is chosen.
CAN THIS SALAD BE PREPARED IN ADVANCE?
Yes! Prepare the quinoa and vinaigrette the day before. Store them separately in the refrigerator. Assemble the salad 1 hour before serving and add the feta and fresh herbs at the last minute to preserve their texture and color.
HOW DO YOU EASILY DESEED A POMEGRANATE?
Cut the pomegranate in half crosswise. Hold one half over a large bowl, cut side down, and firmly tap the back with a wooden spoon. The arils will fall out naturally. You can also deseed it under water to avoid splashing.
CAN FETA BE SUBSTITUTED?
Yes! Replace feta with crumbled goat cheese for a milder flavor, or with salted ricotta for a similar texture. For a vegan version, use plant-based feta made from tofu or simply more walnuts and avocado.
WHAT OTHER FRUITS CAN BE ADDED?
This salad pairs very well with fresh figs in season, chopped dried apricots, raisins, or dried cranberries. Diced mangoes add a pleasant tropical and sweet touch.
HOW TO MAKE THIS SALAD MORE SUBSTANTIAL?
Add oven-roasted chickpeas (400 °C, 20 minutes with olive oil and spices), grilled chicken strips, sautéed shrimp, or diced avocado. These additions transform the salad into a complete and satisfying meal.