Description
A vibrant salad combining nutty quinoa pasta with sweet-tart pomegranate seeds, fresh vegetables, and a light dressing.
Ingredients
Scale
- 2 cups quinoa pasta
- 1 cup pomegranate seeds
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh herbs (parsley or mint), chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook quinoa pasta according to package instructions until al dente, typically about 8-10 minutes.
- Drain and rinse the pasta under cold water to cool.
- In a large bowl, combine the cooled pasta, pomegranate seeds, chopped herbs, cherry tomatoes, and cucumbers.
- Drizzle with olive oil, lemon juice, salt, and pepper.
- Gently toss everything together to combine.
Notes
For best results, keep the dressing separate until serving to maintain freshness.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Cold preparation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg