Ankara Quinoa Salad with Pomegranate and Mint
This Ankara Quinoa Salad is a vibrant blend of fluffy quinoa, tart pomegranate seeds, fresh mint, and a zesty lemon dressing, creating a nutritious and delicious medley perfect for any meal.
Equipment
- Medium saucepan with lid
- Fork
- Small whisk
- Mixing bowl
- Small bowl
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup pomegranate seeds from 1 large pomegranate
- 1/2 cup fresh mint leaves, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup extra virgin olive oil
- Zest and juice of 1 large lemon
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese optional
- 1/4 cup sliced almonds, toasted optional for garnish
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and let it cool to room temperature.
- While the quinoa is cooking, deseed the pomegranate. To avoid mess, do this in a bowl of water so the seeds sink and the membrane floats. Drain the seeds and set aside.
- In a small bowl, whisk together the olive oil, lemon zest, and lemon juice. Season with salt and pepper according to your taste.
- In a large mixing bowl, combine the cooled quinoa, pomegranate seeds, chopped mint, and diced red onion. Pour the dressing over the salad and toss until everything is well coated.
- If using, sprinkle the crumbled feta cheese and toasted sliced almonds over the salad for added texture and flavor.
- Allow the salad to chill in the refrigerator for at least 10 minutes before serving. This lets the flavors meld together beautifully.
Notes
To make this dish vegan, omit the feta cheese or use a dairy-free alternative. For added protein, consider adding chickpeas or grilled chicken. This salad can be stored in an airtight container in the refrigerator for up to 3 days, making it a perfect make-ahead dish for busy weeks.