Tricolor Quinoa Salad with pomegranate, walnuts and feta

Tricolor quinoa salad with pomegranate, walnuts and feta

This tricolor Quinoa Salad with pomegranate, walnuts and feta is bursting with flavor, texture and color and will delight both your senses and taste buds.

I must confess that I avoid food fads, or any fads for that matter, like the plague. That includes ‘superfoods’ like quinoa, chia and matcha…

When I finally cooked and ate this quinoa pomegranate salad I found to my utter amazement that I loved it. Subsequent exposure to a variety of Peruvian dishes containing quinoa made me realize how versatile a grain quinoa is.

Tricolor quinoa salad with pomegranate, walnuts and feta

I had been pondering what to do with my packet of Tricolor quinoa and this quinoa feta pomegranate salad with walnuts and mediteranean flavors turned out to be the perfect light lunch or dinner.

I made two portions, in the hope that I could persuade my friend at work to join me, since she is a diagnosed diabetic. However, I had forgotten that she had the day off 🙁 Another colleague came into my office while I was having lunch and had a taste.

She loved it so much she asked me to bring the second portion of tricolor quinoa salad with pomegranate for her lunch the following day! I was thrilled that she loved it as much as I did!

Top tips for making tricolor quinoa salad with pomegranate

  • Pre-soak the quinoa seeds in hot water for 5 minutes to remove the bitter taste and smell.
  • Rinse it thoroughly (3 times) until the water runs clear.
  • Cook the quinoa according to package instructions, in vegetable stock instead of unseasoned water, to give it more flavor.
  • Add the dressing to the warm cooked quinoa to help it absorb the flavors.
  • Quinoa is very versatile and you can swap out the pomegranate, walnut and feta with chicken for a quinoa chicken salad.
  • A lovely vegan option is quinoa salad with avocado, cranberries and spinach.
  • If you don’t like sweetness then quinoa salad with vegetables (grilled or raw) is a good option too.

If tricolor quinoa salad with pomegranate, walnuts and feta is not your thing why don’t you check out these other summer salads.

Tricolor quinoa salad with pomegranate, walnuts and feta

Tricolor quinoa salad with pomegranate, walnuts and feta

Tricolor quinoa salad with pomegranate, walnuts and feta

Razena Schroeder
This tricolor Quinoa Salad with pomegranate, walnuts and feta is bursting with flavor, texture and color and will delight both your senses and taste buds.
4.73 from 11 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Salad
Cuisine South African
Servings 2
Calories 1037 kcal


  • 120 grams tricolor quinoa seeds approximately 2/3 cup, covered and soaked in hot water for 5 minutes
  • 250 ml vegetable stock water or stock per the package instructions for cooking
  • 1 lemon grated rind and juice as required below
  • 15 ml pomegranate molasses
  • 15 ml chili infused olive oil
  • 5 ml lemon juice
  • 250 ml salad leaves
  • 2 small cucumbers mine were approximately 12 cm long
  • 60 ml chopped spring onions
  • 60 ml chopped parsley
  • 60 ml coriander leaves torn
  • 60 ml mint leaves torn
  • 125 ml pomegranate seeds
  • 125 ml toasted walnuts chopped or roughly broken up
  • 50 grams feta drained and crumbled


  • Place the quinoa in a bowl and cover with hot water. Leave to soak for at least 5 minutes.
  • Rinse at least three times and drain the water.
  • Place the rinsed quinoa in small pot and cook in at least one cup of hot stock or hot water according to the package instructions.
  • When the quinoa is cooked, drain any water remaining in the pot and allow it to sit in the hot pot for about 15 minutes to fluff up.
  • Add the grated lemon rind, pomegranate molasses, olive oil and lemon juice to the warm quinoa and stir thoroughly to coat.
  • Allow to cool completely before adding slice cucumbers, spring onions, parsley, mint and coriander.
  • Mix together and add more lemon juice if required.
  • Add two thirds of the pomegranate seeds, walnuts and feta and toss lightly to combine without smashing everything.
  • Spoon the salad into a bowl and decorate with remaining pomegranate seeds, walnuts and feta and chill until required.


I have not added salt as the sour notes from the pomegranate and lemon juice were enough for me. Please add additional seasoning, as required.


Serving: 150gCalories: 1037kcalCarbohydrates: 106gProtein: 35gFat: 60gSaturated Fat: 9gCholesterol: 22mgSodium: 921mgPotassium: 3217mgFiber: 21gSugar: 24gVitamin A: 7865IUVitamin C: 300.5mgCalcium: 801mgIron: 23.3mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword anti-oxidant, halaal recipes, healthy
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This was first published on 16/11/2015 has since and been updated.


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  • Reply
    July 23, 2016 at 2:15 pm

    looks so nice and light. I love pomergranates yummm.

    • Reply
      Razena Schroeder
      July 23, 2016 at 4:25 pm

      It is lovely and light to eat but actually very filling 🙂

  • Reply
    Igor @ Cooking The Globe
    July 22, 2016 at 1:49 am

    This salad looks fantastic. I am pretty sure it tastes as good as it looks!

    • Reply
      Razena Schroeder
      July 22, 2016 at 10:46 pm

      Thanks for your kind words. It does taste pretty amazing, and that was not my opinion but a fellow eater 🙂

  • Reply
    July 22, 2016 at 1:01 am

    Such a pretty salad, can’t wait for pomegranate season. Thank you for more quinoa inspiration, love that little seed.

    • Reply
      Razena Schroeder
      July 22, 2016 at 10:45 pm

      We are fortunate to get pomegranates all year round, and it just perks up this salad 🙂

  • Reply
    Kylee from Kylee Cooks
    July 21, 2016 at 10:52 pm

    Hehe – I said the same thing about quinoa – food fad, no thanks. That being said – I LOVE quinoa. I never did get into matcha or chia. Maybe some day.

    Tri color quinoa is SO pretty – love what you did with it here.

    • Reply
      Razena Schroeder
      July 21, 2016 at 10:55 pm

      Sometimes I think I’m too stubborn for my own good, but I’m glad I relented and tried it 🙂

  • Reply
    July 21, 2016 at 10:50 pm

    Such a lovely summer salad! I love feta, and pomegranate seeds can always brighten up any dish 🙂

    • Reply
      Razena Schroeder
      July 21, 2016 at 10:56 pm

      I love the contrasting flavours and textures of the soft feta with the crunchy walnuts; and the sweetness of the pomegranate arils.

  • Reply
    Lindsey | Lou Lou Biscuit
    March 3, 2016 at 5:57 am

    What a gorgeous salad! So full of vibrant colors and spices. Well done!

    • Reply
      Razena Schroeder
      March 3, 2016 at 9:04 am

      I was a bit doubtful about using quinoa but ended up loving it after making this!

  • Reply
    Rachel @ Simple Seasonal
    November 22, 2015 at 8:02 am

    If I took this to work I’d be watching the clock until lunch time! I love some of the wintery flavors you included. Perfect for this time of year!

    • Reply
      Razena Schroeder
      November 22, 2015 at 8:10 am

      Haha… actually I was watching the clock until lunch time, but it was worth the wait 🙂

  • Reply
    Neli @ Delicious Meets Healthy
    November 22, 2015 at 1:00 am

    Wow, delicious!! This would make a great side dish for Thanksgiving!!

    • Reply
      Razena Schroeder
      November 22, 2015 at 8:05 am

      I hope you try it and let me know what you think 🙂

  • Reply
    Claudia ! Gourmet Project
    November 20, 2015 at 4:45 pm

    pomegranate and feta sound so perfect toghether!

    • Reply
      Razena Schroeder
      November 20, 2015 at 9:13 pm

      You should try it. The sweet and salty combination is so delicious 🙂

  • Reply
    November 19, 2015 at 6:21 pm

    How pretty this is with the pomegranates and walnuts. Love the flavors, too 🙂

  • Reply
    November 19, 2015 at 3:12 pm

    Your salad looks just gorgeous. I a big quinoa fan and I have totally fallen in love with that bowl 😉

    • Reply
      Razena Schroeder
      November 19, 2015 at 5:28 pm

      Thank you 🙂 I regret not trying quinoa sooner since I love it so much now 🙁

  • Reply
    Bintu | Recipes From A Pantry
    November 19, 2015 at 11:28 am

    Simple but packed with flavour – my kind of salad.

    • Reply
      Razena Schroeder
      November 19, 2015 at 1:52 pm

      I like things that are simple and easy to prepare since I don’t have the time to fuss around in the morning before leaving for work. With the pre-cooked quinoa it literally didn’t take more than 10 minutes to throw it together.

  • Reply
    Ali @ Home & Plate
    November 19, 2015 at 1:23 am

    I am still trying to lean to love quinoa. This salad has all the right flavors to make that happen. Love the crunch of the walnuts with the sweet of the pomegranate and salty from the feta.

    • Reply
      Razena Schroeder
      November 19, 2015 at 1:56 pm

      I avoided quinoa like the scourge since it came on the market as the new superfood, simply because of all the fuss everyone was making! I only bought it because of a conversation last month with the servers at the deli counter at my supermarket who implored me to taste their new salad creations. I thought it was a bit bland to be honest, but decided to try it for myself before making any judgements. I’m glad I did 🙂

  • Reply
    November 18, 2015 at 5:55 pm

    Such a beautiful salad! The texture in this would be amazing, not to mention the flavor combos going on sound fantastic!

    • Reply
      Razena Schroeder
      November 18, 2015 at 5:59 pm

      Thank you for your kind words. I must admit I do love the crunch of walnuts 🙂

  • Reply
    Kathryn Doherty
    November 17, 2015 at 11:40 pm

    What a beautiful salad! I love quinoa and I love that you added pomegranates and walnuts and feta – what great flavors to really make this a meal! I can see why everyone was asking for leftovers – I want some for my lunch, too! Yum!!

    • Reply
      Razena Schroeder
      November 18, 2015 at 8:51 am

      Thank you for your kind words. I love the combination of the sweet pomegranate and salty feta with the crunch of the walnuts. It gave some texture and additional flavor and color to a seed that can pretty much take on any flavor.

  • Reply
    Kelly Hutchinson
    November 17, 2015 at 11:19 pm

    I need to learn to make quinoa properly. The only time I made it, it was awful.

    • Reply
      Razena Schroeder
      November 18, 2015 at 8:50 am

      I was concerned about the same thing and originally followed the package instructions exactly. However, I found that it had a slightly bitter aftertaste even though it was lovely and crunchy. I decided to cook the quinoa the same as I do rice. Soak in warm water first, in this case for 5 minutes, and rinse until the water runs clear. Then cook according to the package instructions 🙂

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