This light and refreshing quinoa salad is packed with flavour and texture! The nutty quinoa pairs beautifully with juicy pomegranate seeds, salty feta, and fresh herbs, creating a vibrant and healthy dish. A touch of lemon and olive oil brings everything together, making it perfect for lunch, meal prep, or a side dish.

Ingredients Needed:

175g (6oz) quinoa
400ml (14fl oz) vegetable stock
4 spring onions, trimmed, halved lengthways, and thinly sliced
50g (1¾oz) mild Peppadew peppers (from a jar), roughly chopped
1 tbsp lemon juice
2 tbsp extra virgin olive oil
3 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
2 tbsp chopped fresh flat-leaf parsley
100g (3½oz) pomegranate seeds or ½–1 fresh pomegranate
Salt and freshly ground black pepper
125g (4½oz) feta cheese

How To Make Quinoa Salad with Feta, Pomegranate, and Fresh Herbs

Cook the quinoa: Rinse the quinoa under cold running water to remove bitterness. Place it in a medium saucepan with the vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until the liquid is absorbed and the quinoa looks plump.
Fluff and cool: Drain the quinoa using a fine-meshed sieve. Return it to the warm pan, cover, and let it sit for 10 minutes to steam dry. Spread it out in a shallow serving dish and leave to cool.
Mix the ingredients: Stir in the spring onions, Peppadew peppers, lemon juice, and olive oil. Add the coriander, mint, parsley, and half the pomegranate seeds, along with any juice. Season well with salt and pepper.
Add the finishing touches: Crumble the feta cheese over the salad. Scatter the remaining pomegranate seeds on top and finish with a little extra black pepper.

Recipe Tips

For fluffy quinoa: Always rinse quinoa before cooking to remove bitterness. Let it steam in the pan after cooking to absorb any excess moisture.
How to deseed a pomegranate: Cut the fruit in half, hold it over a bowl, and tap the back firmly with a rolling pin to release the seeds. Save any juice for extra flavour.
Make ahead: This salad tastes even better after a few hours in the fridge, allowing the flavours to blend.

How To Store Leftovers

Keep in an airtight container for up to 3 days. Stir well before serving.

Try More Recipes:

Quinoa Salad With Feta, Pomegranate, And Fresh Herbs

Course: SaladsCuisine: MediterraneanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

175g (6oz) quinoa
400ml (14fl oz) vegetable stock
4 spring onions, trimmed, halved lengthways, and thinly sliced
50g (1¾oz) mild Peppadew peppers (from a jar), roughly chopped
1 tbsp lemon juice
2 tbsp extra virgin olive oil
3 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
2 tbsp chopped fresh flat-leaf parsley
100g (3½oz) pomegranate seeds or ½–1 fresh pomegranate
Salt and freshly ground black pepper
125g (4½oz) feta cheese

Directions

Cook the quinoa: Rinse the quinoa under cold running water to remove bitterness. Place it in a medium saucepan with the vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until the liquid is absorbed and the quinoa looks plump.
Fluff and cool: Drain the quinoa using a fine-meshed sieve. Return it to the warm pan, cover, and let it sit for 10 minutes to steam dry. Spread it out in a shallow serving dish and leave to cool.
Mix the ingredients: Stir in the spring onions, Peppadew peppers, lemon juice, and olive oil. Add the coriander, mint, parsley, and half the pomegranate seeds, along with any juice. Season well with salt and pepper.
Add the finishing touches: Crumble the feta cheese over the salad. Scatter the remaining pomegranate seeds on top and finish with a little extra black pepper.

Notes

For fluffy quinoa: Always rinse quinoa before cooking to remove bitterness. Let it steam in the pan after cooking to absorb any excess moisture.
How to deseed a pomegranate: Cut the fruit in half, hold it over a bowl, and tap the back firmly with a rolling pin to release the seeds. Save any juice for extra flavour.
Make ahead: This salad tastes even better after a few hours in the fridge, allowing the flavours to blend.