Quinoa Salad With Feta, Pomegranate, And Fresh Herbs

This was supposed to be a “use up the quinoa” kind of situation. I wasn’t expecting to love it. But I’d had one too many limp lunches and wanted something fresh, fast, and not another sad sandwich. I threw this together with what was knocking about in the fridge—herbs from the back of the drawer, half a lemon, and a rogue pomegranate—and ended up with the kind of salad you actually crave.

It’s got texture (that crunch from the pomegranate is everything), creaminess from the feta, and loads of lemony zing. I’ve since made it for barbecues, lunchboxes, even breakfast once when I was too lazy to toast anything. It’s the kind of dish that just gets better the longer it sits—and I’ll show you the little tricks to keep it fluffy, not soggy.

What Makes This Recipe Special

Most quinoa salads fall into one of two traps: bland or soggy. This one avoids both, and here’s why:

• Steamed quinoa – After cooking, the quinoa sits in the warm pan to dry off. That’s the secret to fluff, not mush.
• Herb overload (in a good way) – The combo of mint, parsley, and coriander keeps things bright and fresh. Most recipes just pick one or two—but all three really work here.
• Punchy extras – Peppadew peppers for sweet heat, feta for saltiness, and those pomegranate pops of juice. It’s not just salad—it’s a flavour party.

Ingredients + Why They Matter

• Quinoa (175g) – Rinsed first to remove bitterness. I use white quinoa, but tri-colour also works.
• Vegetable stock (400ml) – Adds flavour to the quinoa. Water will do, but it’s not the same.
• Spring onions (4) – Gentle bite, not overpowering. Red onion can sub, but slice super thin.
• Peppadew peppers (50g) – Sweet and mild heat. I tried roasted red pepper once—too soft.
• Lemon juice (1 tbsp) – Brightens the whole dish. Add zest too if you love lemon.
• Extra virgin olive oil (2 tbsp) – Brings it together. I use my best bottle here.
• Coriander, mint, parsley – All fresh, all chopped. Dried herbs won’t work here.
• Pomegranate seeds (100g) – Adds crunch and sweetness. I’ve used pre-packed and fresh—both are great.
• Feta cheese (125g) – Crumbled on top for salt and creaminess. I prefer block feta over pre-crumbled—better flavour.
• Salt and pepper – Be generous, especially with black pepper. It wakes everything up.

Making It Yours (Without Ruining It)

• No Peppadews? Use a few diced cherry tomatoes or roasted peppers, but you’ll lose the sweet-spicy note.
• Vegan version? Skip the feta or swap in a good vegan feta alternative.
• Add protein? Chickpeas or shredded roast chicken both work well.
• Don’t like coriander? Use all parsley and mint instead. Still bright, just less earthy.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Quinoa turned mushy	Didn’t steam after cooking	Always drain and let it sit with the lid on
Salad went soggy in fridge	Added feta and pomegranate too early	Add those just before serving if storing
Pomegranate was bitter	Used unripe fruit	Use a ripe one or pre-packed seeds
Too bland	Forgot to season the quinoa	Salt the stock or add salt after cooking

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

1. Cook the quinoa – Rinse it well under cold water. Add to a pan with the stock, bring to a boil, then lower to a simmer. Cover and cook for 20 minutes until all the liquid is absorbed.
2. Steam and cool – Drain in a fine sieve, then return to the pan. Cover and let it steam-dry for 10 minutes. Spread out in a serving dish to cool fully.
3. Mix the base – Stir in spring onions, chopped Peppadews, lemon juice, and olive oil. Toss well.
4. Add herbs and fruit – Fold in coriander, mint, parsley, and half the pomegranate seeds with any juice. Season generously with salt and pepper.
5. Finish with feta – Crumble feta over the top and scatter with remaining pomegranate seeds. A final twist of black pepper and it’s ready to go.

Tips from My Kitchen

• I make the quinoa the night before and store it cold—it keeps things easy and extra fluffy.
• If I’ve got it, I zest the lemon before juicing—adds a little more citrus punch.
• I don’t mix in all the feta at once—it’s prettier when crumbled on top just before serving.
• For extra crunch, a few toasted seeds or nuts (like pistachios or pumpkin) are lovely.

Storage + Serving

• Fridge – Store in an airtight container for up to 3 days. Stir before serving.
• Make ahead – Make everything except the feta and pomegranate, then add those just before eating.
• Freezer – Not recommended. The herbs and cheese don’t freeze well.
• Serve with – Grilled halloumi, roast chicken, or on its own with warm flatbread.

FREQUENTLY ASKED QUESTIONS

Q: Can I use couscous instead of quinoa?
A: You can, but it’ll be softer and less nutty. Adjust liquid and cooking time accordingly.

Q: Can I prep this for packed lunches?
A: Yes! It’s brilliant cold and holds up well. Just pack the feta and pomegranate separately to keep it fresh.

Q: How do I know when the quinoa is done?
A: It’ll look plump and slightly translucent with little white tails curling off each grain. Drain and steam it after cooking.

Q: Is this gluten-free?
A: Yes, as long as your stock is gluten-free too.

Q: What’s a good herb substitute if I hate coriander?
A: Just use parsley and mint, or swap in some fresh dill for a different twist.

Try More Recipes:

• Mary Berry Waldorf Salad
• Mary Berry Mediterranean Pasta Salad
• Mary Berry Greek Salad with Asparagus Recipe
• Mary Berry Hot Smoked Salmon Rice and Asparagus Salad