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Quinoa Salad with Grapes, Pomegranates and Herbs

This quinoa salad is loaded with herbs, grapes and pomegranates. It's a summer explosion for your taste buds.
Servings 2 as a side dish
Author Lemons & Anchovies

Ingredients

  • 2 cups cooked quinoa
  • Handful cherry tomatoes halved
  • 1/2 grapes halved
  • 1/4 cup pomegranate arils
  • 2 - 3 sprigs fresh mint chopped
  • 1/2 cup Italian parsley chopped
  • 1 Persian cucumber chopped
  • Juice of 1/2 lemon
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  1. It's best to use chilled leftover quinoa here. Originally I cooked 2 cups quinoa in 3 1/2 - 4 cups stock and 1 teaspoon sumac but I ended up with about 5-6 cups cooked. To cook just enough quinoa for this recipe, you will need only 3/4 - 1 cup uncooked quinoa. Alternatively, you can just cook it in water, too. Chill before tossing in the salad.
  2. In a large bowl, toss all the ingredients from the quinoa to the cucumber in a bowl. Drizzle the olive oil and lemon juice (adjust amounts of both to suit your taste) over the mixture and toss gently to combine.

Recipe Notes

The amounts here are based on my taste. Adjust the proportions to your liking. You can also cook extra quinoa so you can enjoy this salad during the week, just tossing the ingredients together for each day you plan to serve it.