Tricolor quinoa salad with pomegranate, walnuts and feta

Tricolor quinoa salad with pomegranate, walnuts and feta

Course: Salad
Cuisine: South African
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 2
Calories: 1037kcal
Author: 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.
Print Recipe


  • 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: 150g | Calories: 1037kcal | Carbohydrates: 106g | Protein: 35g | Fat: 60g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 921mg | Potassium: 3217mg | Fiber: 21g | Sugar: 24g | Vitamin A: 7865IU | Vitamin C: 300.5mg | Calcium: 801mg | Iron: 23.3mg