• Serves 2
  • Vegetarian meal but could easily add grilled chicken or salmon
  • Ready in 20 minutes
  • High in protein and healthy fats
  • Provides at least 1 of your 5 a day
  • Can customise the vegetables used to suit own preference


  • 100g uncooked Quinoa
  • 1 ripe sliced avocado
  • 100g sliced cucumber
  • 60g crumbled feta
  • 50g pomegranate seeds
  • 1 tsp za’atar
  • 2 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 2 diced raw carrots (optional)
  • Small handful of cherry tomatoes, halved (optional)


  1. Put the Quinoa in a saucepan and pour in enough boiling water to cover by 2-3cm. Bring to the boil and simmer for 10-12 minutes until tender. Drain, leave to cool for a few minutes then fluff the grains using a fork. Put in a large bowl.
  2. Add to the bowl: the avocado, cucumber, feta and pomegranate seeds to the rice and season well. Plus add any of the extra veg should you choose to customise.
  3. For the dressing, combine the za’atar, olive oil and pomegranate molasses in a small bowl. Pour over the quinoa mix and then toss together. Divide the salad evenly between two containers. Seal and chill until needed.

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