The Mary Berry Quinoa Salad dish has bulgar wheat, quinoa of different colors, sun-drenched tomatoes, fresh herbs, feta cheese, and pomegranate seeds, which you can choose to add. It only takes 30 minutes to make this quick and easy dish that serves 8.
Try More Mary Berry Recipes:
💗The Benefits Of Trying This Delicious Recipe
- Bursting with Flavors Sun-blushed tomatoes, fresh herbs, and tangy feta cheese make the Mary Berry Quinoa Salad a delicious blend.
- Nutritious And Wholesome. This salad is full of fiber, protein, and vitamins from bulgar wheat, mixed-color quinoa, and herbs.
- Quick And Easy. This recipe is excellent for hectic days when you want a wonderful and satisfying meal without spending hours in the kitchen.
- Versatile And Customizable. Add ingredients or change the flavors to make this dish your own. It can be served as a main meal or side dish on any occasion.
❓ What Is Mary Berry Quinoa Salad Recipe?
Mary Berry Quinoa Salad is a flavorful dish made with bulgar wheat, mixed-color quinoa, sun-blushed tomatoes, fresh herbs, feta cheese, and optional pomegranate seeds. Delicious textures include chewy oats, juicy tomatoes, and creamy feta. Named after famous chef Mary Berry, this salad is delicious and healthy.
📜 Mary Berry Quinoa Salad Ingredients
- 300g (11oz) bulgar wheat with mixed-colour quinoa (see tip)
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 200g (7oz) sun-blushed tomatoes in oil (see tip on page 170), drained and cut in half
- 3 tbsp chopped mint
- 2 tbsp chopped flat-leaf parsley
- 3 tbsp finely snipped chives
- 2 tbsp torn basil leaves
- 100g (4oz) feta cheese, broken into pieces
- 50g (2oz) pomegranate seeds (optional)
- Salt and freshly ground black pepper
FOR THE DRESSING
- Juice and finely
- grated zest of 1 lemon
- 2 tbsp pomegranate syrup (see tip)
- 1 tsp sugar
- 2 tbsp good olive oil
🥗 Mary Berry Quinoa Salad Instructions
- Put the bulgar wheat and quinoa in a pot with 500ml (18fl oz) of water and cover. Boil, then decrease heat and simmer for 15–20 minutes, or per packet instructions. Remove from fire and let sit for 10 minutes until soft and liquid is absorbed. Allow to cool in a basin.
- Whisk the lemon juice, zest, pomegranate syrup, sugar, and olive oil in a basin or small jug to make the dressing.
- In a pan over medium heat, sauté the onion for 5–6 minutes in 1 tablespoon of olive oil. Put in the bulgar wheat-quinoa bowl.
- Salt and pepper the sun-blushed tomatoes and herbs, then toss. Add dressing and stir well. Gently mix in the feta and pomegranate seeds (if using), then season with salt and pepper to suit.
Recipe Tips
- For a different taste and look in the Mary Berry Quinoa Salad, use a mix of bulgar wheat and mixed-color quinoa.
- Be careful about how much spice or heat you add to the salad because it can make the other items taste weak.
- Adjust the amounts of sweetness and acidity in the dressing to make sure it goes well with the salad’s flavors.
- To keep the chewy structure you want in the salad, don’t overcook the quinoa and bulgar wheat.
- You can make the Mary Berry Quinoa Salad your own by adding different flowers and other ingredients and experimenting with them.
👩🍳 What To Serve With Quinoa Salad?
The Mary Berry Quinoa Salad goes well with fish or chicken that has been cooked for a full meal you can also serve it with roasted vegetables or a fresh green salad for a change of pace.
How To Store Quinoa Salad?
- In The Fridge. Keep leftover Traditional Mary Berry Quinoa Salad in an airtight jar in the fridge it keeps 3-4 days in the fridge.
- In The Freezer. Traditional Mary Berry Quinoa Salad should not be frozen since it may lose texture and freshness. It tastes finest fresh, but leftovers should be eaten within a few days of refrigeration.
How To Reheat Quinoa Salad?
- In The Microwave. Put a portion of the salad in a microwave-safe dish with a lid or wrap stir it occasionally as you heat it to your desired temperature.
- On The Stovetop. Warm the salad in a non-stick skillet or pan on low to medium stir occasionally for even heating.
- In The Oven. Start with a low oven temperature (300°F or 150°C) spread the salad in a single layer on a baking sheet or oven-safe dish warm it in the oven for a few minutes.
FAQs
Can I Make Quinoa Salad Ahead Of Time?
Yes, you can make Quinoa Salad ahead of time. Prepare and refrigerate the salad, but add delicate ingredients like herbs and dressing just before serving for optimal freshness.
How Can I Make My Quinoa Salad More Flavorful?
To make your Quinoa Salad more flavorful, try adding ingredients like roasted vegetables, citrus zest, toasted nuts, or a tangy vinaigrette dressing. Experiment with herbs and spices to enhance the taste.
Can You Substitute Quinoa With Other Grains In A Salad?
Yes, you can substitute quinoa with other grains like couscous, bulgur wheat, or farro in a salad. Adjust cooking times and follow specific instructions for each grain to ensure the desired texture.
How Can I Add More Protein To My Quinoa Salad?
To add more protein to your Quinoa Salad, incorporate ingredients like grilled chicken, tofu, chickpeas, black beans, or edamame. These additions will boost the protein content and make the salad more filling.
Try More Mary Berry Recipes:
Mary Berry Quinoa Salad Nutrition Facts
Serving Size: 1 cup
- Calories: 250 calories
- Total Fat: 10 grams
- Saturated Fat: 4 grams
- Cholesterol: 15 milligrams
- Sodium: 300 milligrams
- Total Carbohydrates: 30 grams
- Dietary Fiber: 5 grams
- Sugars: 3 grams
- Protein: 8 grams
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Quinoa Salad
Description
The Mary Berry Quinoa Salad dish has bulgar wheat, quinoa of different colors, sun-drenched tomatoes, fresh herbs, feta cheese, and pomegranate seeds, which you can choose to add. It only takes 30 minutes to make this quick and easy dish that serves 8.
Ingredients
FOR THE DRESSING
Instructions
- Put the bulgar wheat and quinoa in a pot with 500ml (18fl oz) of water and cover. Boil, then decrease heat and simmer for 15–20 minutes, or per packet instructions. Remove from fire and let sit for 10 minutes until soft and liquid is absorbed. Allow to cool in a basin.
- Whisk the lemon juice, zest, pomegranate syrup, sugar, and olive oil in a basin or small jug to make the dressing.
- In a pan over medium heat, sauté the onion for 5–6 minutes in 1 tablespoon of olive oil. Put in the bulgar wheat-quinoa bowl.
- Salt and pepper the sun-blushed tomatoes and herbs, then toss. Add dressing and stir well. Gently mix in the feta and pomegranate seeds (if using), then season with salt and pepper to suit.
Notes
- For a different taste and look in the Mary Berry Quinoa Salad, use a mix of bulgar wheat and mixed-color quinoa.
- Be careful about how much spice or heat you add to the salad because it can make the other items taste weak.
- Adjust the amounts of sweetness and acidity in the dressing to make sure it goes well with the salad’s flavors.
- To keep the chewy structure you want in the salad, don’t overcook the quinoa and bulgar wheat.
- You can make the Mary Berry Quinoa Salad your own by adding different flowers and other ingredients and experimenting with them.