Fluffy quinoa, pasta, and crisp veggies meet juicy pomegranate in a vibrant, refreshing lunch or dinner option.
# Components:
→ Grains & Pasta
01 - 1/2 cup quinoa, rinsed
02 - 1 cup small pasta (e.g., fusilli or penne)
→ Vegetables & Fruit
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup pomegranate seeds
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 tablespoon red wine vinegar
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon Dijon mustard
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper
→ Optional Add-Ins
15 - 1/4 cup crumbled feta cheese (omit for vegan)
16 - 1/4 cup toasted pumpkin seeds
# Method:
01 - Cook quinoa according to package directions. Fluff with a fork and allow to cool completely.
02 - Boil pasta in salted water until al dente. Drain and rinse under cold water to halt the cooking process.
03 - In a large mixing bowl, combine the cooled quinoa, cooked pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, pomegranate seeds, and chopped parsley.
04 - In a separate small bowl or jar, vigorously whisk or shake together the extra virgin olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, sea salt, and black pepper until well combined and emulsified.
05 - Pour the prepared dressing over the combined salad ingredients. Toss gently to ensure everything is evenly coated.
06 - If desired, sprinkle crumbled feta cheese and toasted pumpkin seeds over the salad.
07 - Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
