Herby Quinoa Salad with Pomegranate and Vegan Feta
Light, fresh quinoa salad tossed with diced tomatoes, red onion, and herbs, finished with creamy vegan feta and tart pomegranate seeds. A vibrant, nutritious dish that works as a side or light main, best served at room temperature or chilled.
Ingredients
- 7 oz quinoa, rinsed
- 1 ½ cups water
- ½ red onion, finely diced
- 2 large tomatoes, de-seeded and diced
- 1 clove garlic, crushed
- 1 oz fresh parsley, stalks removed, finely chopped
- 1 oz fresh mint, stalks removed, finely chopped
- 2 ¾ oz vegan feta, cut into bite-sized cubesdairy feta1:1standard substitute
5
- 3 ½ oz pomegranate seeds
- 1 lemon, juice
- 2 tbsp olive oil
- 1 tsp pomegranate molasses or syrup(optional)
- salt, to taste(optional)
- black pepper, light sprinkling(optional)
Instructions
- 1
Rinse the quinoa in a sieve thoroughly.
- 2
Add quinoa and water to a medium saucepan. Bring to boil, then cover and simmer on very low heat until water is absorbed, approximately 15-20 minutes. Set aside uncovered to cool.
- 3
While quinoa cooks and cools, dice the red onion finely, de-seed and dice the tomatoes, and crush the garlic.
- 4
Remove parsley and mint stalks, then chop finely.
- 5
Cut vegan feta into small bite-sized cubes.
- 6
Place all prepared vegetables into a large salad bowl.
- 7
Once quinoa is cool, combine all ingredients together, reserving some feta, pomegranate seeds, and a mint sprig for garnish.
Tips
Keep checking quinoa while simmering to prevent overcooking.
Cool quinoa uncovered to prevent excess moisture and clumping.
Reserve garnish elements before combining to ensure presentation.
Good to Know
Refrigerate in airtight container up to 3 days. Dressing may separate; stir before serving.
Prepare components separately (cooked quinoa, chopped vegetables, dressing) up to 1 day ahead. Assemble no more than 2 hours before serving to preserve herb brightness and texture.
Serve at room temperature or chilled. Top with reserved feta, pomegranate seeds, and mint sprig before serving.
Common Mistakes
Do not skip rinsing quinoa to avoid bitter coating affecting taste.
Do not cover hot quinoa while cooling to avoid mushiness from trapped steam.
Do not add dressing until ready to serve to avoid wilted herbs and soggy salad.
Substitutions
5