Quinoa salad with feta, pomegranate and herbs
Chef DefneKitchen Studio chef · October 18, 2026A Middle Eastern-style grain bowl of quinoa tossed with sultanas, feta, pomegranate, toasted nuts and a heap of fresh herbs. Lemon juice and a pinch of sugar keep it bright.
10 minPrep
15 minCook
4Servings
279 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 9
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- Quinoa300 g
- Red onionFinely chopped1
- Sultanas (or raisins)85 g
- FetaCrumbled100 g
- Pomegranate seeds200 g
- Pine nuts (or flaked almonds)Toasted85 g
- Coriander, flat-leaf parsley and mint (a small pack of each)Roughly chopped1 pack
- Lemon juice3
- Sugar1 tsp
Method · 2 steps
- 1
Cook the quinoa as the packet directs, so it is soft but still slightly chewy. Drain thoroughly, then spread it on a large platter or shallow bowl so it cools fast and the steam escapes.
- 2
Once the quinoa has almost cooled, fold in all the other ingredients and season generously.
