Quinoa Salad with Feta, Tenderstem® & Pomegranate

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The glistening little pomegranate jewels just kick out so nicely against the dark green of the Tenderstem®. Their flavour does the same thing – a great pop of sweetness over Tenderstem®’s savoury nuttiness.

  • 5 minutes preparation
  • 20 minutes cooking
  • Serves 4
recipe PDF
  • 300g Quinoa
  • 200g Tenderstem®
  • 200g feta cheese, crumbled
  • 1 large handful of pumpkin seeds
  • Seeds from 1 pomegranate
  • 1 large handful of mint leaves, roughly chopped
  • 3-4 ripe tomatoes, deseeded and copped
  • 1 bunch of spring onions
  • 3tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  1. Cook the quinoa according to the packet instructions. Leave to cool in a large mixing bowl.

  2. Meanwhile, the Tenderstem® can be cut into small bite-size pieces and either lightly steamed or boiled, until just tender (4-5 minutes will be about right) and also left to cool.

  3. Heat a small frying pan and lightly toast the pumpkin seeds until they are slightly crunchy. Remove from the pan and leave to cool.

  4. Once the quinoa and Tenderstem® are cool, stir together along with the feta, pomegranate seeds, herbs, tomato, spring onions, olive oil and lemon juice. Season with a little salt, (the feta cheese will add a salty flavour) and a good twist of black pepper. Toss together until everything is combined and either serve straight away or keep in the fridge.

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