Mary Berry Quinoa Salad

Mary Berry’s Quinoa Salad is made with bulgur wheat, red quinoa, sun-blushed tomatoes, red onion, feta, and pomegranate seeds. This tasty Mary Berry’s Quinoa Salad recipe creates a delicious salad that takes about 35 minutes to prepare and can serve up to 8 people.

Mary Berry Quinoa Salad Ingredients

• 150g/5½oz bulgur wheat
• 150g/5½oz red quinoa, rinsed and drained
• 1 tbsp olive oil (for frying)
• 1 red onion, thinly sliced
• 200g/7oz sun-blushed tomatoes in oil, drained and halved
• 2 tbsp freshly chopped mint leaves
• 2 tbsp freshly chopped flatleaf parsley
• 2 tbsp finely snipped chives
• 1 tbsp torn fresh basil leaves
• 100g/3½oz feta, broken into pieces
• 50g/1¾oz pomegranate seeds (optional, for garnish)

For the Dressing:

• 1 unwaxed lemon, finely grated zest, and juice only
• 2 tbsp pomegranate molasses
• 1 tsp sugar
• 2 tbsp olive oil

How To Make Mary Berry Quinoa Salad

1. Cook the Bulgur Wheat and Quinoa: Put bulgur wheat and quinoa in a lidded saucepan with 500ml/18fl oz water. Cover and bring to a boil. Boil for 3–4 minutes, then turn off the heat. Let sit for 20 minutes until cooked and liquid is absorbed. Drain if needed and transfer to a bowl.
2. Prepare the Dressing: In a small bowl, combine lemon zest and juice, pomegranate molasses, sugar, and olive oil. Stir to mix.
3. Cook the Onion: Heat 1 tbsp olive oil in a frying pan. Add the onion and fry until nearly soft. Add to the bowl with the bulgur wheat.
4. Combine Ingredients: Add sun-blushed tomatoes, herbs, and seasoning to the bowl. Toss everything together. Add the dressing and mix well.
5. Add Feta and Pomegranate Seeds: Gently mix in feta and pomegranate seeds (if using). Adjust seasoning with more salt and pepper if needed.

Recipe Tips

• Rinse the Quinoa Thoroughly: Always rinse quinoa under cold water before cooking to remove its natural bitterness and ensure a better flavor.
• Cook Bulgur Wheat and Quinoa Separately: For the best texture, cook Bulgur wheat and quinoa separately if you’re using different types or brands, as they may have different cooking times.
• Use Fresh Herbs: Freshly chopped mint, parsley, and basil add vibrant flavor. Avoid using dried herbs as they don’t provide the same taste.
• Let the Grain Mix Cool: Allow the bulgur wheat and quinoa mixture to cool before mixing with the dressing and other ingredients to prevent wilting the herbs and melting the feta.
• Adjust Seasoning to Taste: Taste the salad before serving and adjust the seasoning with extra salt, pepper, or a splash of lemon juice if needed to enhance the flavors.

What To Serve With Quinoa Salad?

This tasty Quinoa Salad pairs well with grilled chicken, roasted vegetables, pita bread, or a simple vinaigrette. It can also be served alongside a light soup, hummus, olives, or a fresh fruit salad for a healthy lunch.

How To Store Leftovers Quinoa Salad?

• Refrigerate: Let the leftover Quinoa Salad cool to room temperature. Transfer to an airtight container and refrigerate for up to 3 days.
• Freeze: Freezing is not recommended for this salad as the texture of the ingredients may change upon thawing. The salad is best enjoyed fresh.

Mary Berry Quinoa Salad Nutrition Facts

Serving Size: 1 serving

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 250mg
• Potassium: 350mg
• Total Carbohydrate: 30g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 10g

Try More Mary Berry Recipes:

• Mary Berry Sponge Cake With Oil
• Mary Berry Savoury Muffins
• Mary Berry Beef Stew
• Mary Berry All Bran Cake