Quinoa with pomegranates, hazelnuts and feta

Quinoa with pomegranates, hazelnuts and feta

Serves 6-8
Prep time 30 minutes


  • 3 cups cooked quinoa
  • 1 cup hazelnuts (roasted and roughly chopped )
  • 75g feta cheese (crumbled)
  • the seeds of 1/2 - 3/4 of a pomegranate
  • 3 tablespoons fresh parsley (finely chopped)
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 Medium shallot (minced)
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste


This can be served alone as a side or combined with canned chickpeas for a terrific lunch.


1. Combine cooked and cooled quinoa with hazelnuts, pomegranate, feta cheese and parsley in a large bowl
2. In a separate small bowl, add vinegar, olive oil, shallot, mustard, and honey and whisk until well combined.
3. Toss quinoa mixture with dressing and serve with additional pomegranate seeds and parsley sprinkled on top.