Description
A refreshing and nutritious quinoa pasta salad mixed with pomegranate seeds and vibrant vegetables, perfect for any occasion.
Ingredients
- 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 (optional)
- 1/4 cup toasted pumpkin seeds
Instructions
- Cook quinoa according to package directions. Fluff with a fork and allow to cool completely.
- Boil pasta in salted water until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine cooled quinoa, pasta, tomatoes, cucumber, red onion, pomegranate seeds, and parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, sea salt, and black pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat.
- Top with feta cheese and toasted pumpkin seeds if desired.
- Refrigerate for at least 15 minutes before serving. Serve chilled or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- Customize vegetables based on seasonal availability.
- Can be made ahead and stored for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean