Quinoa with Pomegranate, Pistachios and Feta – a delicious, protein-rich salad that can be served warm or chilled. Great as a side dish or vegetarian main course.
The new year is here and along with it, the cold weather has finally arrived here in Massachusetts. With the holiday season behind us, and with the fresh start of the new year, I’ve been in the mood for some healthy dishes such as quinoa salads.
Since the temperatures are colder, I wanted to make a quinoa salad that could be served warm, such as this delicious Quinoa with Pomegranate, Pistachios and Feta.
A Combination of Superfoods
This colorful salad combines two of my favorite superfoods — quinoa and pomegranates, which are currently in season — along with heart-healthy pistachios.
Quinoa is packed with protein and fiber. Pomegranates are high in vitamin C, potassium, fiber and anti-oxidants. Pistachios are high in fiber, protein and potassium as well. They all go so well together in this flavorful salad.
This delicious Quinoa with Pomegranate, Pistachios and Feta can be served warm or chilled and is an excellent side dish for a variety of entrees such as chicken, beef, seafood or some grilled veggies.
This Quinoa with Pomegranate, Pistachios and Feta is full of protein and would be great in the lunchbox along with a green salad or as a vegetarian main course.
Quinoa with Pomegranate, Pistachios and Feta - a delicious, protein-rich salad that can be served warm or chilled, great as a side dish or vegetarian main course.
16 oz (1 lb) quinoa
3 tablespoons extra-virgin olive oil
4 tablespoons freshly squeezed lemon juice
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
3 green onions, chopped
½ cup pistachios
¾ - 1 cup pomegranate arils
½ cup feta cheese, crumbled
salt and freshly ground pepper to taste
Cook the quinoa according to the package directions; set aside to cool slightly.
In a large bowl, whisk together the olive oil, lemon juice, salt and pepper.
Add in the quinoa, fresh parsley, fresh mint, green onions, pistachios and pomegranates and toss to combine. Gently fold in feta cheese.
Season with salt and pepper to taste.
Serve immediately or refrigerate (see Notes).
This salad can be served warm, chilled or at room temperature. Pistachios tend to lose their nice crunch and get soft when they sit in a salad like this for a few hours, so if you plan to serve this salad chilled or make it ahead of time, prepare the salad according to directions, adding all ingredients in step 3 except the pistachios. Add the pistachios just before serving.
Also, if you don’t think you can use the whole amount at once, add the pistachios to individual servings rather than to the whole salad.
One pomegranate will yield ¾ – 1 cups of pomegranate arils.
To easily remove arils from a pomegranate, use a knife to score four lines from top to bottom to quarter the pomegranate. Fill a large bowl with cool water. Submerge the scored pomegranate in the water and using hands, break into quarters. Use fingers to separate the arils from the membrane. The arils will sink to the bottom and the membrane will float to the top. Discard membrane, remove arils from water and drain.