Description
A refreshing and nutritious quinoa pasta salad mixed with pomegranate seeds and vibrant vegetables, perfect for any occasion.
Ingredients
Scale
- 1/2 cup quinoa, rinsed
- 1 cup small pasta (e.g., fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup pomegranate seeds
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese (omit for vegan)
- 1/4 cup toasted pumpkin seeds
Instructions
- Prepare Quinoa: Cook quinoa according to package directions. Fluff with a fork and allow to cool completely.
- Cook Pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water to halt the cooking process.
- Combine Salad Components: In a large mixing bowl, combine the cooled quinoa, cooked pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, pomegranate seeds, and chopped parsley.
- Create Emulsified Dressing: In a separate small bowl or jar, vigorously whisk or shake together the extra virgin olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, sea salt, and black pepper until well combined and emulsified.
- Dress the Salad: Pour the prepared dressing over the combined salad ingredients. Toss gently to ensure everything is evenly coated.
- Add Optional Toppings: If desired, sprinkle crumbled feta cheese and toasted pumpkin seeds over the salad.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- Feel free to customize the vegetables based on seasonal availability.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg