Ingredients
For the Salad
For the Dressing
Method
This light, colourful salad combines fluffy quinoa, juicy pomegranate seeds, crisp vegetables, and fresh mint with a bright lemon dressing. It's ideal as a healthy lunch, side dish, or part of a Mediterranean-inspired spread.
Step 1: Cook the Quinoa
Place the quinoa in a fine sieve and rinse thoroughly under cold water.
Add the quinoa and water to a saucepan.
Bring to a boil over medium-high heat.
Reduce the heat to low and cover with a lid.
Simmer for 15 minutes, or until the water has been absorbed.
Remove from the heat and let stand for 5 minutes.
Fluff the quinoa with a fork and allow it to cool completely.
Step 2: Prepare the Vegetables and Herbs
Dice the cucumber into small bite-sized pieces.
Halve the cherry tomatoes.
Finely dice the red onion.
Finely chop the mint and parsley.
Step 3: Make the Dressing
In a small bowl, combine:
3tbsp extra virgin olive oil
2tbsp lemon juice
1tsp honey
1tsp Dijon mustard
1tsp ground cumin
Add the salt and black pepper.
Whisk until smooth and well combined.
Step 4: Assemble the Salad
Place the cooled quinoa in a large mixing bowl.
Add the cucumber, cherry tomatoes, red onion, mint, and parsley.
Add the pomegranate seeds.
Pour the dressing over the salad.
Toss gently until all ingredients are evenly coated.
Step 5: Finish the Salad
Sprinkle the crumbled feta over the top if using.
Gently fold through or leave as a garnish.
Taste and adjust seasoning if required.
Step 6: Serve
Transfer the salad to a serving bowl or platter.
Serve immediately or chill for up to 1 hour before serving for enhanced flavour.
Serving Suggestions
Serve alongside grilled chicken, lamb, or salmon.
Pair with hummus, olives, and warm flatbreads.
Add 200g cooked chickpeas for extra protein.
Enjoy as a healthy meal-prep lunch throughout the week.
