Half-Pomegranate Quinoa Salad
A vibrant salad combining fluffy quinoa with sweet pomegranate seeds and tangy feta. This Mediterranean-inspired sheet-pan recipe (vegan), ready in about 50 minutes, pairs quinoa, pomegranate seeds, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, uncooked quinoa
- 1/2 cup pomegranate seeds
- 1/2 cup, crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Rinse 1 cup quinoa and cook in a pot with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the quinoa is tender.
- Step 2: In a large bowl, toss 1/2 cup pomegranate seeds, 1/2 cup crumbled feta cheese, and 1/2 cup cooked quinoa. Drizzle with 2 tbsp olive oil and 1 tbsp lemon juice. Sprinkle with 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Toss until well combined.
- Step 3: Serve chilled or at room temperature, garnished with additional pomegranate seeds and a drizzle of olive oil.
