Pomegranate Mint Quinoa Salad
This pomegranate mint quinoa salad with cucumber, lemon, parsley, olive oil, and onion is light and refreshing.
Servings: 6
Ingredients
- 2 cups dry quinoa see note 1
- 1 cup pomegranate seeds
- 3 tomatoes large
- 3 Persian cucumbers or 1 English cucumber
- 1 red onion small
- 1 bunch parsley finely chopped
- 1 bunch fresh mint finely chopped
- 2 tablespoons olive oil
- juice from 1 lemon
- salt and pepper to taste
Instructions
- Cook quinoa ahead of time and allow it to cool. Boil quinoa in water for about 10 minutes. Drain and cover for 5 minutes. Remove the cover so the quinoa cools.
- Chop tomatoes, onion, and cucumber. Add finely chopped mint and parsley. Add olive oil, lemon, salt, and pepper. Mix in pomegranate seeds.
- Mix the cooled quinoa and fresh ingredients.
Notes
- Two cups of dry quinoa yield about 6 cups of cooked quinoa.
- Pomegranate mint quinoa salad stores well in the fridge and is easy to reheat or eat cold. Keep in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 399kcal | Carbohydrates: 62g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 73mg | Fiber: 8g | Sugar: 16g