Quinoa salad with pomegranate and feta

Name: Insalata di quinoa con melograno e feta
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 4 porzioni
Ingredients: 250 g di quinoa bianca; 1 melograno, solo i chicchi; 100 g di feta sbriciolata; Menta fresca abbondante; Prezzemolo fresco; Succo di 1 limone; 3 cucchiai di olio extravergine di oliva; 1 cucchiaino di miele; Sale quanto basta; Pepe quanto basta; Pistacchi o noci quanto basta, facoltativi; Cipollotto fresco quanto basta, facoltativo; Rucola quanto basta, facoltativa

Insalata di quinoa con melograno e feta

Vegetarian quinoa salad with pomegranate, feta, mint, and lemon vinaigrette.

55 min

4 servings

Easy

This quinoa salad with pomegranate and feta offers a perfect balance between the tart sweetness and crunch of pomegranate seeds, the creamy savory texture of feta, and the freshness of aromatic herbs. Quinoa provides a light yet substantial base, perfect for a colorful and nutritious lunch, while the lemon vinaigrette brings the ingredients together with a bright, fragrant note. The dish draws inspiration from Middle Eastern cuisine and uses ingredients readily available today. Cooking the quinoa requires thorough rinsing to eliminate the bitter saponin and controlled boiling until the white germ separates from the grains. The final resting stage is an integral part of the preparation: it allows the dressing to distribute and the flavors to meld, maintaining the contrast between the softness of the feta, the texture of the quinoa, and the crunch of the fruit.

Instructions

Voice reading

3 steps · natural Italian voice

Cook the quinoa

15 min

Rinse the quinoa thoroughly to remove the bitter saponin. Cook it in salted water using a ratio of 1 part quinoa to 2 parts water for 15 minutes, maintaining a steady boil: the white germ should separate from the grains. Drain and let it cool.

Prepare the dressing

5 min

Whisk the lemon juice with the extra virgin olive oil, honey, salt, and pepper until you obtain a smooth vinaigrette. Separate the pomegranate seeds from the white pith.

Assemble and let rest

20 min

Combine the chilled quinoa, pomegranate seeds, crumbled feta, mint, and parsley in a large bowl. Pour in the vinaigrette and toss gently to distribute the dressing without breaking the pomegranate seeds. Let it rest for 15-20 minutes, then add pistachios or walnuts before serving.

Chef's Tips

Rinse the quinoa under running water before cooking, as washing removes saponin and prevents a bitter aftertaste in the salad.