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
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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
- Place the quinoa in a sieve then rinse it really well.
- 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.
- Whilst the quinoa is cooking and cooling, chop all the veg and place them in a large salad bowl.
- Combine all of the ingredients together and set aside a little bit of feta, pomegranate seeds and a sprig of mint for decoration.
Keywords
- Middle Eastern and Moroccan
- Lunches
- Sides, light meals and salads
- Gluten-free/optional
- Wheat-free/optional
- Soya-free/optional
- Nut-free/optional
- Reduced fat
- Reduced sugar
- Sesame-free/optional
- Diabetic friendly
- Spring
- Summer
- Quick meals
- Healthy recipes
- Plastic-free adaptable
- Low fat/sugar
- Boost your mood
- Fast and healthy
- Veganuary
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