Herby Quinoa Salad with Pomegranate and ‘Feta’

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

Easy recipeEasy Gluten free Wheat free Reduced sugar, diabetic friendly Quick meal Low fat, low sugar, diabetic friendly
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Preparation time

Cook time

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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