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Rainbow quinoa salad

A fresh and beautiful salad with quinoa, pomegranate, colorful veggies, and optional cauliflower rice.
5 from 3 votes
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Total Time 15 mins
Course light meal, Side Dish
Cuisine Middle Eastern Fusion
Servings 4 people
Calories 160 kcal

Ingredients
  

  • 2 cups cooked and cooled quinoa
  • 2 cups raw cauliflower rice optional, but it adds bulk and fiber
  • 3/4 cup pomegranate seeds
  • 2 spring onions finely diced
  • 1/2 cucumber chopped into small pieces
  • 1 yellow bell pepper chopped into small pieces
  • 1 handful fresh parsley finely chopped
  • 1 handful fresh mint finely chopped
  • 2 tbsp apple cider vinegar
  • salt and pepper to taste
  • 2 tbsp crumbled feta cheese for garnish

Instructions
 

  • In a large salad bowl, add all the ingredients except for the salt and pepper and feta.
  • Mix well, then season with salt and pepper to taste.
  • Garnish with the crumbled feta cheese and enjoy!

Notes

Nutritional info per portion (1/4 of recipe as a side dish): 160 kcal, 2.1 g fat, 30 g carb, 4.1 g fiber, 5.4 g protein.
NOTE - if serving as a light meal on its own, this recipe serves 2. Add some chickpeas for extra protein and a more satisfying meal.
Keyword bell peppers, cauliflower rice, cucumber, pomegranate, quinoa