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The main dish, Light and fresh

Quinoa, pomegranate and feta salad

This quinoa, pomegranate and feta salad is a cold dish for 6 people, ready in one hour with 30 minutes of active work. The quinoa and dressing are made the day before, leaving only the assembly for just before guests arrive. Very easy, about €3.30 per person, the trick is dressing the quinoa while it's still warm so it absorbs all the flavor.

A big salad full of ruby pomegranate seeds, feta and mint, fresh and satisfying, made almost entirely the day before.

Quinoa, pomegranate and feta salad
For
6 people
Work
30 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€3.30
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Quinoa soaks up a bright lemony vinaigrette, pomegranate adds crunchy tart seeds, feta brings the salt and pistachios give the crackle. It's a salad that breaks from the usual routine, generous without being heavy, with a contrast of textures that keeps you going back for more. Fresh mint lifts the whole thing and gives it a summery feel that carries right through winter.

This is the kind of dish that saves a dinner with friends when you don't want to spend the evening at the stove, or that rounds out a holiday meal where everything else is already rich. Serve it as a generous starter or a light main course, with cold cuts or grilled fish if you want a fuller meal. Pomegranate season, fall and winter, makes this a welcome change from summer salads.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 15 min
  2. The same day 2 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, cook the quinoa and pour the vinaigrette over it while still warm, then refrigerate. In the morning, seed the pomegranates and chop the cucumbers, onion and mint, keeping everything separate in the fridge. Half an hour before guests arrive, toss the quinoa with the vegetables and half the pomegranate, then add the feta, pistachios and remaining pomegranate right before serving.

The ingredients

6 people

Pantry

  • Quinoa 300 g
  • Shelled pistachios 80 g
  • Olive oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Pomegranates 2
  • Cucumbers 2
  • Red onion 1
  • Fresh mint 1 bunch
  • Lemons 3

Dairy

  • Feta 250 g

Allergens Lactose, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rinse the quinoa and cook it in twice its volume of salted water, then let it swell off the heat with the lid on. 15 min

    Once the little spiral germs loosen, it's cooked.

  2. Make the vinaigrette with the lemon juice, olive oil, salt and pepper, pour it over the warm quinoa and mix with a fork before chilling it.

    Taste the vinaigrette on its own, it should be quite sharp, the quinoa will mellow it out.

The same dayDuring the day, whenever you get a moment.

  1. Cut open the pomegranates and seed them into a large bowl of water, the seeds sink while the white pith floats.

    Hit the halved pomegranate with a wooden spoon over the bowl, the seeds fall out on their own.

  2. Cut the cucumbers into small dice, finely slice the red onion and chop the mint, then set everything aside separately.

    Scoop the seeds out of the cucumbers with a small spoon to keep the salad from getting watery.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the quinoa out half an hour before sitting down to eat, and mix it with the cucumbers, onion and half the pomegranate.

    Adjust the acidity at this point, the cold dulls the flavors.

When it's time to serveThe final touches, right in front of your guests.

  1. Crumble the feta over the top, add the mint, crushed pistachios and the rest of the pomegranate, then serve on a large platter.

    Save the mint and pistachios for the end, they stay fresh and crunchy that way.

Our tips to get it right

  • Seed the pomegranates over a bowl of water rather than straight into the salad, otherwise the juice stains everything and sweetens it in ways you can't control.
  • Season the vinaigrette lightly, since feta and sometimes pistachios already bring plenty of salt.
  • Only toss in the feta and pistachios right before serving, otherwise they go soft from the moisture in the quinoa.

The variations

  • Swap the feta for crumbled fresh goat cheese for a creamier, less salty version.
  • For a dairy free version, skip the feta and add toasted pumpkin seeds to keep the crunch.
  • For a quicker version, use store bought precooked quinoa and ready to use pomegranate seeds, cutting your active time in half.

What to serve it with

  • Roasted or grilled chicken
  • Grilled white fish
  • Chilled lemon water

Storage

The dressed quinoa keeps 2 to 3 days in the refrigerator in a sealed container, without the feta or pistachios, which go in at the last minute. This salad doesn't freeze well, the cucumber and pomegranate would lose their texture.

Questions about this recipe

Can I use a different grain instead of quinoa?

Bulgur or basmati rice both work well in place of quinoa, with cooking times adjusted for each grain. The result will be slightly less chewy but just as tasty once soaked in vinaigrette.

What's the easiest way to seed a pomegranate without a mess?

Cut the pomegranate in half and hold each half cut side down over a large bowl of water. Tap the back firmly with a wooden spoon, the seeds drop out on their own and the white pith floats to the surface.

How should I present this salad for a holiday meal?

Serve it on a wide shallow platter rather than a deep bowl, so the pomegranate seeds and pistachios stay visible on top. A drizzle of olive oil right before serving gives it a nice glossy finish.

Can I use a different nut instead of pistachios?

Toasted sliced almonds or chopped walnuts work well if you prefer them or don't have pistachios on hand. Just avoid nuts that are too large, since they'd make the salad less even to eat.

Can a quinoa, pomegranate and feta salad be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a quinoa, pomegranate and feta salad?

Allow 1 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "very easy".

How many calories are in a quinoa, pomegranate and feta salad?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a quinoa, pomegranate and feta salad cost?

About €3.30 per person, that's €19.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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