Herby Quinoa Salad with Pomegranate and ‘Feta’

This mezze bowl is so easy, fresh and delicious… be prepared to eat it all in one sitting!

Carbon footprint

0.38kg CO2e/serving (12% fair daily food emissions)

Find out more at myemissions.green

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Quick meal
Low fat, low sugar

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Total time

15

Cuisine

Middle Eastern and Moroccan

Meal

  • lunches
  • sides-light-meals-and-salads

Servings

4

Ingredients

Quinoa

  • 200g/1 cup quinoa
  • 375ml/1½ cup water

Other ingredients

  • ½ red onion, finely diced
  • 2 large tomatoes, de-seeded and diced
  • 1 clove garlic, crushed
  • 30g/1 cup fresh parsley, stalks removed and finely chopped
  • 30g/1 cup fresh mint, stalks removed and finely chopped
  • 80g-100g vegan feta (our absolute favourites are Violife Greek White Block or Green Vie Greek Style), cut into small bite-sized cubes
  • 100g/½ cup (approx.) pomegranate seeds
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tsp pomegranate molasses or syrup (eg agave or maple) or sugar – optional
  • ½ tsp – 1 tsp salt (depending on your personal preference)
  • Light sprinkling black pepper

Instructions

  1. Place the quinoa in a sieve then rinse it really well.
  2. Add the quinoa to a medium-sized saucepan with the water. Bring to the boil then cover and simmer on a very low heat until all the water is absorbed (approx. 15-20 minutes but do keep checking). Set aside, with the lid off, to cool.
  3. Whilst the quinoa is cooking and cooling, chop all the veg and place them in a large salad bowl.
  4. Combine all of the ingredients together and set aside a little bit of feta, pomegranate seeds and a sprig of mint for decoration.
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