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in Mains, Meal Prep Lunches, Salads, Sides, Vegetarian · February 18, 2021

Quinoa Pomegranate Feta Salad

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The perfect hearty meal with wholesome grains and seasonal ingredients with an amazing lemon tahini dressing to pull it all together. This Quinoa Pomegranate Feta Salad screams winter flavours with crispy roasted chickpeas, toasted almonds.

I love making a batch of this quinoa salad to have easy side dishes or a quick lunch. The quintessential winter pomegranate seeds really make me embrace the colder season (food really does make cold weather better)!

Pomegranate Quinoa Feta Salad

Ingredients in Quinoa Pomegranate Feta Salad:

  • quinoa
  • almonds
  • 19 oz can chickpeas
  • olive oil
  • salt & pepper
  • 1 pomegranate (or 1 cup of pomegranate arils)
  • red onion
  • avocado
  • fresh parsley leaves
  • feta cheese *Omit if vegan/dairy-free

Ingredients in Lemon Tahini Dressing :

  • tahini
  • lemon juice
  • salt & pepper
  • water
Pomegranate Quinoa Feta Salad

How to Make Quinoa Pomegranate Feta Salad

  • Start by cooking the quinoa according to package directions. Set aide to cool.
  • Preheat the oven to 400°F and set aside 2 baking sheets.
  • Pour the drained and rinsed chickpeas onto a clean kitchen towel. Place another kitchen towel over top and pat dry. Discard any skins that come off in this process and place the chickpeas on one of the baking sheets. Place the almonds on the 2nd baking sheet. Bake for 7 minutes, until the almonds are toasted and fragrant and the chickpeas start to look like they are drying out.
  • Remove them both from the oven. Set the almonds aside allowing them to cool right on the tray. Once cooled, roughly chop them. 
  • Stir the chickpeas around on the hot pan for about 30 seconds to release the steam. Add the olive oil, a pinch of salt and pepper and mix to coat the chickpeas. Bake for another 23-25 minutes until crispy. Set aside to cool.
  • While the chickpeas cook, construct the rest of the salad. In a medium bowl mix together the cooled quinoa, pomegranate seeds, diced onion, avocado, parsley and feta cheese and chopped almonds. Once the chickpeas are cooled, add them in as well.
  • Whisk the lemon tahini dressing ingredients together in a small bowl. Mix about half into the salad reserving the remainder to drizzle on top just before eating.
Pomegranate Quinoa Feta Salad

It’s good for you!

This quinoa salad recipe packs in plant based protein from both the quinoa and the roasted chickpeas. It also has lots of good for you fats and fibre from the pomegranate, almonds and tahini! Protein & fibre are the ultimate combo to keep you full and satisfied.

Serving suggestions and swaps:

Serves about 4 for a main meal, more if served as a side dish. Cover and store refrigerated for up to 4 days.

Omit the feta cheese if vegan or dairy-free. If not vegetarian, this salad would pair nicely with grilled chicken if you wanted something extra on the side.

Feel free to personalize this dish to what you have around the house. You could swap the pomegranate seeds for fresh berries, feta for goat cheese, use your favourite nuts instead of almonds! Let me know if you get creative by leaving a star rating and comment below!

Check out some other great lunch bowl recipes on my blog.

  • Chicken Shawarma Bowl
  • Meal Prep Chicken Fajita Rice Bowls

Don’t forget to leave a star rating and review. Enjoy!

Pomegranate Quinoa Feta Salad

Quinoa Pomegranate Feta Salad with Lemon Tahini Dressing

Andrea Toole
The perfect hearty meal with wholesome grains and seasonal ingredients including pomegranate seeds, toasted almonds, crispy chickpeas with an amazing lemon tahini dressing to pull it all together.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 40 mins
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 6

Ingredients
  

Quinoa Salad

  • 2/3 cup quinoa, uncooked
  • One 19 oz can chickpeas, drained and rinsed
  • 1/2 cup raw almonds
  • 1 tbsp olive oil
  • Pinch salt & pepper
  • 1 pomegranate, deseeded About 1 cup of seeds
  • 1/2 cup diced red onion (about 1/4 of a large onion)
  • 1 small avocado, diced
  • 1/3 cup chopped fresh parsley
  • 2-3 oz feta cheese, crumbled *Omit if vegan/dairy-free.

Lemon Tahini Dressing

  • 1/3 cup tahini
  • 3 tbsp lemon juice
  • 1/4 tsp salt
  • Pinch freshly cracked black pepper, to taste
  • 5-6 tbsp cold water more to desired consistency

Instructions
 

Quinoa, Roasted Chickpeas & Almonds

  • Cook the quinoa in a medium pot according to package directions. Set aide to cool.
  • Preheat the oven to 400°F and set aside 2 baking sheets (no oil or parchment paper needed).
  • Pour the drained and rinsed chickpeas onto a clean kitchen towel (or paper towel). Place another towel over top and pat dry. Discard any skins that come off in this process and place the chickpeas on one of the baking sheets. Place the almonds on the other baking sheet.
    Bake for 7 minutes until the almonds are toasted and fragrant and the chickpeas start to look like they are drying out.
  • Remove from the oven and set the almonds aside allowing them to cool right on the tray. Once cooled, roughly chop them.
    Stir the chickpeas around on the hot pan for about 30 seconds to release the steam. Add the olive oil, a pinch of salt and pepper and mix to coat the chickpeas.
    Bake the chickpeas for another 23-25 minutes until crispy. Set aside to cool.

Other

  • While the chickpeas cook, construct the rest of the salad. In a medium bowl mix together the cooled quinoa, pomegranate seeds, diced onion, avocado, parsley and feta cheese. Once the chickpeas and almonds are cooled, add them in as well.

Lemon Tahini Dressing

  • Add all the ingredients to a small bowl and whisk together until smooth. If you prefer a thinner texture, add more water 1 tbsp at time until your desired consistency is reached.
  • Mix about half of the dressing into the salad, saving the remainder to drizzle over just before eating. Serve immediately or chilled.
  • Leave a star rating and review if you try out this recipe, I'd love to know what you think!

Notes

Cover and store refrigerated for up to 4 days.
  • Feel free to omit the feta cheese if vegan or dairy-free.
  • This salad would pair nicely with grilled chicken or tofu if serving as a main dish. 
  • Serves about 4 for a main meal, more if served as a side dish. Enjoy!
Keyword plant based lunch, pomegranate quinoa salad, pomegranate seeds, quinoa salad, roasted chickpeas
Previous Post: « Vanilla Cherry Almond Baked Oatmeal
Next Post: Vegan Tempeh Bolognese »

Reader Interactions

Comments

  1. Mayr says

    December 8, 2021 at 6:34 pm

    5 stars
    This is fantastic. love all the flavors.

    Reply
    • Andrea Toole says

      December 12, 2021 at 2:57 pm

      So glad you liked it!

      Reply

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Andrea | Healthy + Easy Recipes
New! Creamy Lemon Parmesan Pasta Primavera 🍋 T New! Creamy Lemon Parmesan Pasta Primavera 🍋

This vibrant spring meal is the perfect nutritious & delicious dinner using local whole milk to create a creamy, yet light sauce.

As a dietitian I'm always looking for easy ways to add balance to my meals. Whole milk products are a favourite as they contain many good-for-you fats & quality protein which provide lasting fullness & satisfaction!

LIKE & SAVE this post to add to your meal rotation!

Tap the link in my bio to grab the full detailed recipe🥛

Ingredients:
•16 oz dry tagliatelle pasta, or pasta of choice
•1 cup reserved pasta water
•2 tsp olive oil
•1 medium zucchini, sliced into ribbons
•1 medium carrot, sliced or peeled into thin ribbons
•1 large red bell pepper, thinly sliced
•1/2 cup frozen green peas

Creamy Lemon Parmesan Sauce
•2 tbsp olive oil
•3 large cloves garlic, minced
•2 tbsp all-purpose flour
•1 1/2 cups whole milk (3.25% M.F.) *Swap for lactose free milk if needed, it’s just as nutritious!
•1 cup freshly-grated block parmesan cheese, plus more for topping
•1 1/2 tbsp chopped fresh basil leaves, or 1/2 tsp dried basil
•Zest and juice of 1 medium lemon
•Freshly cracked black pepper for topping

Method summary:
1. Cook the pasta in salted water to 2 minutes less than al dente according to the package. Reserve 1 cup of the pasta water before straining.
2. In a large frying pan sauté the veggies in 2 tsp oil for 4-7 minutes.

Sauce:
3. Heat a separate medium saucepan over medium to medium-low heat and add the oil once hot. Add in the garlic and sauté for 30 seconds then whisk in the flour.
4. Whisk the flour and oil constantly for 30-90 seconds until it turns golden brown, careful not to over cook. Once the mixture starts to turn golden brown, gradually whisk in the milk. 
5. Increase the heat to bring the sauce to a rapid simmer then mix in the cheese. Turn down the heat to maintain a gentle simmer stirring frequently for 3-5 mins until slightly thickened. 
6. Mix the basil, lemon zest, juice and the cooked veggies and pasta into the sauce. Add a bit of reserved pasta water for creaminess, if needed. Top with more cheese and black pepper prior to serving.
A must bake this weekend 🐣🥕 This Carrot Cak A must bake this weekend 🐣🥕

This Carrot Cake Loaf with Cream Cheese Frosting is perfectly moist and made with nourishing ingredients like whole wheat flour & Greek yogurt, apples and carrots.

SAVE & LIKE this post to make later

Grab the full  recipe at my link in bio, happy baking 🥕

Ingredients:

Carrot Cake Loaf
* 1 cup whole wheat flour, spooned and levelled
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 ½ tsp cinnamon
* 1 tsp ground ginger
* Pinch nutmeg
* 1/3 cup vegetable oil (I used canola)
* 1/2 cup brown sugar
* 2 large eggs
* 1/2 cup plain or vanilla Greek yogurt
* 1 tsp vanilla extract
* 1 ½ cups shredded carrot (from about 1 large carrot)
* 1 small apple, shredded (about 3/4 cup)
* 1/2 cup walnuts, chopped
Cream Cheese Frosting
* 4 oz cream cheese, softened to room temperature (about half of a 250g brick)
* 1/3-1/2 cup powdered sugar (Depending on your sweetness preference)
* 1/2 tsp vanilla extract

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#eastercookies #healthybaking #carrotcake #creamcheesefrosting #healthylifestyle #healthyrecipes #holidaybaking #dietitian #healthysnacks #tiunutritionplan #healthycarrotcake #snackideas #healthyeating #f52grams #wholefoods
Re-sharing because this salad deserves all the spo Re-sharing because this salad deserves all the spotlight 🥗

This has quickly become one of my favourite way to eat veggies this spring. This salad is so fresh and packs in so much nutrition on its own, & I love pairing it with some rice noodles to create more of a balanced meal. Plus, everything is better with more carbs 🥖

Peanut Sauce: adds healthy fats (dietary fats are so filling!)
Veggies: add lots of fibre
Edamame Beans: a great source of protein
Rice Noodles: add complex carbohydrates and a little more fibre 

All these nutrients combined create a satisfying, balanced meal that will keep you full for hours. 

LIKE & SAVE this post to make it later, you know I will be!

Ingredients:
* ½ a small purple cabbage, diced
* ½ bunch of kale, finely chopped
* 1 large carrot, grated
* 2 Green onions, chopped
* 1 red pepper, diced
* ⅓ cup fresh cilantro, chopped
* 2 cups edamame beans
* ½ cup roasted, salted peanuts
* Soba noodles or noodles of choice (could even pair with a grain)

Ginger Peanut Sauce
* ⅓ cup natural peanut butter
* 2 tbsp soy sauce
* 2 tbsp honey or maple syrup
* 3 large garlic cloves, minced
* Juice of 2 limes
* 2 tbsp grated ginger
* 3 tbsp water to thin
* Optional: ½ tsp red pepper flakes

Method:
1. Add all your chopped veggies to a large bowl. 
2. Whisk all ingredients for the ginger peanut sauce together in a small bowl, then pour over the vegetables and mix well. 
3.Serve on top of soba noodles (or noodle of choice). 

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#peanutsauce #choppedsalad #healthyrecipes #healthylifestyle #tiunutritionplan #f52community #nutritionplan #wholefoods #popsugarfood #dinnerideas #lunchideas #lunchinspo #healthyeating #goodfoodgoodmood #veggierecipes #plantbasednutrition
Looking like a snack 🤩 These Banana Oat Chocol Looking like a snack 🤩

These Banana Oat Chocolate Chip Muffins make the best snacks packed with whole grains like whole wheat flour and rolled oats.

SAVE & LIKE this post to save the recipe for later ❤️

Full recipe also at the link in bio, enjoy 🍌

Ingredients: 
* 3 medium ripe bananas, mashed
* 1 large egg
* 1 tsp ground cinnamon
* 2 tsp vanilla extract
* 3 tbsp olive or vegetable oil of choice
* 1/4 cup honey
* 1 cup whole wheat flour
* 1/2 cup rolled oats
* 1 tsp baking soda
* 1/4 tsp salt
* 1/3 cup chocolate chips Plus more for topping
* Optional 1/2 cup chopped walnuts
Instructions:
* Preheat the oven to 350°F and line or grease 12 muffin tins. 
* In a medium bowl, mash the bananas using a fork until fairly smooth. Crack the egg into the bowl and whisk together.
* Add in the cinnamon , vanilla, honey and oil and mix together well. To the same bowl add the flour, oats, baking soda and salt and mix until just combined, then fold in the chocolate chips and nuts if using.
* Spoon the mixture evenly between the 12 lined muffin tins. Top with extra chocolate chips if desired.
* Bake for 20-22 minutes until the edges are golden brown and the middle is set. Allow to cool for a few minutes in the muffin tin then transfer to a wise cooling rack to finish cooling.
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#healthybaking #tiunutritionplan #popsugarfood #easyhealthysnacks #easyhealthyfood #healthybakingrecipe #bananamuffins #chocolatechipmuffins #bananachocolatechipmuffins #bakedgoods #f52grams #muffinrecipe #muffintime #healthymuffins
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