Best Quinoa Salad

Fresh herbs, pomegranate, roasted squash, pistachios, optional feta cheese, I mean what's not to love about this quinoa salad? Am I right?

This quinoa salad recipe is far from boring! The flavours are middle eastern inspired and pair perfectly with my Perfect Rack of Lamb with Sumac Yogurt.

This salad keeps well in the fridge for 3-4 days! Which makes it a great make ahead lunch idea to make all your co-workers jealous!

Best Quinoa Salad Recipe

Serves 4

What you'll need:

1 small butternut squash, peeled & cut into 1 inch cubes

1 tbsp + 2 tbsp extra virgin olive oil

3/4 cup quinoa (I used tri-colour but white is great too!)

1/3 cup pomegranate seeds

1 cup chopped fresh herbs, any combo you like (I used cilantro, mint & dill)

1 lemon, zested & juiced

Salt & pepper, to taste

Handful pistachios, roughly chopped

Crumbled feta cheese, optional (but delish!)

Steps:

On a parchment lined baking sheet toss the cubed butternut squash with 1 tbsp of olive oil and bake for 20 minutes.

Meanwhile, bring a medium pot of water to a boil. Once boiling, add in 3/4 cup quinoa and cook for 9 minutes if it's white quinoa or 11 mins for tri-coloured. Drain water well, transfer quinoa to a large bowl and allow to cool (I usually put it in the fridge while I prepare the remaining ingredients)

Add cooled squash to the bowl with the quinoa along with 1/3 cup pomegranate seeds, 1 cup chopped fresh herbs, the zest & juice of 1 lemon, 2 tbsp olive oil, handful chopped pistachios, season with salt & pepper and crumble in some feta cheese if desired.

Mix it up and enjoy!

Enjoy, my friends!