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Quinoa Pasta Pomegranate Salad

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A refreshing salad combining quinoa, pasta, and the vibrant flavors of pomegranate, perfect for any gathering.

Ingredients

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  • 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

  1. Prepare the quinoa: Cook quinoa according to package directions. Fluff with a fork and allow to cool completely.
  2. Cook the pasta: Boil pasta in salted water until al dente. Drain and rinse under cold water to halt the cooking process.
  3. 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.
  4. Create emulsified dressing: In a separate small bowl or jar, whisk or shake together the olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, sea salt, and black pepper until well combined.
  5. Dress the salad: Pour the dressing over the salad ingredients and toss gently to coat.
  6. Add optional toppings: If desired, sprinkle crumbled feta and toasted pumpkin seeds over the salad.
  7. Chill and serve: Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Adding a handful of spinach or arugula can enhance the nutritional value and color.

Nutrition

Find it online: https://lunarecipez.com/quinoa-pasta-pomegranate-salad/

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