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Quinoa Pasta Pomegranate Salad

A bright and refreshing salad made with quinoa pasta, pomegranate seeds, cucumbers, herbs, and a lemony vinaigrette for a nutritious and flavorful dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 260

Ingredients
  

Salad Ingredients
  • 3 cups cooked quinoa pasta cooled
  • 1 cup pomegranate seeds
  • 1 cup cucumber diced
  • 0.5 cup feta cheese crumbled
  • 0.25 cup parsley chopped
  • 2 tbsp fresh mint chopped
  • 0.25 cup green onion sliced
Lemon Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp lemon juice fresh
  • 0.5 tsp lemon zest
  • 1 tsp honey or maple syrup
  • 0.5 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Saucepan
  • Mixing bowls
  • Whisk
  • Cutting board

Method
 

  1. Cook quinoa pasta according to package directions; rinse and cool completely.
  2. Chop cucumber, green onion, parsley, and mint.
  3. Whisk olive oil, lemon juice, zest, honey, Dijon mustard, salt, and pepper to make vinaigrette.
  4. Combine quinoa pasta with vegetables and herbs in a large bowl.
  5. Gently fold in pomegranate seeds and crumbled feta.
  6. Pour vinaigrette over salad and toss gently to combine.
  7. Serve immediately or chill for 1–2 hours for best flavor.

Notes

For extra crunch, add toasted almonds or pistachios.