Description
A vibrant salad that combines the nutty flavor of quinoa pasta with the sweetness of pomegranate seeds, fresh herbs, and a zesty citrus dressing.
Ingredients
Scale
- 8 oz quinoa pasta
- 1 cup pomegranate seeds
- 1/2 cup fresh herbs (parsley, mint, or cilantro)
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 bell pepper, diced (optional)
- 1 cucumber, diced (optional)
- 1/2 cup feta cheese (optional)
Instructions
- Bring a pot of salted water to a boil and cook the quinoa pasta according to package instructions until al dente (8-10 minutes).
- While the pasta is cooking, slice the pomegranate in half and remove the seeds.
- Finely chop your chosen fresh herbs and any additional vegetables.
- In a small bowl, whisk together citrus juice, olive oil, salt, and pepper.
- Once the pasta is cooked, drain and let it cool slightly.
- In a large bowl, combine pasta, pomegranate seeds, chopped herbs, and any vegetables. Drizzle with dressing and toss gently to coat.
- Taste and adjust seasonings as needed.
- Let the salad chill in the refrigerator for about 30 minutes before serving.
Notes
For added flavor, consider a splash of balsamic vinegar in the dressing. Chilling the salad helps meld the flavors together.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: quinoa salad, pomegranate salad, healthy salad, vegetarian salad