Description
A refreshing and nutritious salad made with quinoa pasta and pomegranate, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup quinoa pasta
- 1 cup pomegranate seeds
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the quinoa pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked quinoa pasta, pomegranate seeds, cucumber, cherry tomatoes, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables or herbs to customize the salad to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Quinoa Pasta, Pomegranate Salad, Healthy Salad, Vegan Recipe