Quinoa Pasta Pomegranate Salad (Print View)

Fluffy quinoa, pasta, and crisp veggies meet juicy pomegranate in a vibrant, refreshing lunch or dinner option.

# Components:

→ Grains & Pasta

01 - 1/2 cup quinoa, rinsed
02 - 1 cup small pasta (e.g., fusilli or penne)

→ Vegetables & Fruit

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup pomegranate seeds
07 - 1/4 cup fresh parsley, chopped

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon Dijon mustard
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper

→ Optional Add-Ins

15 - 1/4 cup crumbled feta cheese (omit for vegan)
16 - 1/4 cup toasted pumpkin seeds

# Method:

01 - Cook quinoa according to package directions. Fluff with a fork and allow to cool completely.
02 - Boil pasta in salted water until al dente. Drain and rinse under cold water to halt the cooking process.
03 - In a large mixing bowl, combine the cooled quinoa, cooked pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, pomegranate seeds, and chopped parsley.
04 - In a separate small bowl or jar, vigorously whisk or shake together the extra virgin olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, sea salt, and black pepper until well combined and emulsified.
05 - Pour the prepared dressing over the combined salad ingredients. Toss gently to ensure everything is evenly coated.
06 - If desired, sprinkle crumbled feta cheese and toasted pumpkin seeds over the salad.
07 - Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Ready in just 35 minutes
  • Both nutritious and visually stunning
  • Perfect make-ahead option that tastes even better the next day
  • Adaptable for various dietary needs
  • Works as a main dish or impressive side
02 -
  • Excellent source of plant protein from quinoa
  • Makes perfect leftovers as flavors improve overnight
  • Can be prepped entirely a day ahead for easy entertaining
  • Travels well for picnics and potlucks
  • Naturally balanced meal with protein, complex carbs, and vegetables
03 -
  • Toast the quinoa in a dry pan for 2 minutes before cooking to enhance its nutty flavor
  • Massage the dressing into the warm not hot quinoa for maximum flavor absorption
  • Cut vegetables to similar small sizes for the perfect bite
  • Add dressing while components are slightly warm for better flavor penetration
  • Reserve some dressing to refresh leftovers the next day
  • Use a sharp knife on a cutting board to remove pomegranate seeds if the tapping method seems too messy

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