Description
A refreshing and nutritious salad combining quinoa pasta and pomegranate for a delightful meal.
Ingredients
Scale
- 1 cup quinoa pasta
- 1 cup pomegranate seeds
- 1/2 cup diced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the quinoa pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooked quinoa pasta, pomegranate seeds, cucumber, cherry tomatoes, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- If using, sprinkle feta cheese on top before serving.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables or nuts for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg