Mary Berry Quinoa Salad

Quinoa salad used to bore me. I’d tried a few over the years — all well-meaning, all incredibly beige. But then I came across this version from Mary Berry and, well, things changed.

It’s colourful, tangy, fresh, and actually satisfying. The kind of salad you go back to for seconds, not just out of guilt, but because it tastes good. Between the chewy bulgar wheat, soft tomatoes, heaps of herbs, creamy feta, and sweet little pops of pomegranate — every bite has something going on.

It takes about 30 minutes, doesn’t require anything fancy, and keeps well for a few days in the fridge. I make it ahead for weekday lunches or bring it along to picnics. It works every time.

Ingredients List

• 300g bulgar wheat with mixed-colour quinoa
  (I use the pre-mixed kind — saves time and looks lovely.)
• 1 tbsp olive oil
• 1 red onion, finely sliced
  (Sautéed till soft. Brings a little sweetness.)
• 200g sun-blushed tomatoes in oil, drained and halved
  (Sweeter than fresh tomatoes, and softer too.)
• 3 tbsp chopped mint
• 2 tbsp chopped flat-leaf parsley
• 3 tbsp finely snipped chives
• 2 tbsp torn basil leaves
• 100g feta cheese, crumbled
  (Don’t crumble it too small — you want big, creamy pieces.)
• 50g pomegranate seeds (optional)
  (They add a pop of sweetness and look great, but not essential.)
• Salt and freshly ground black pepper

For the Dressing:

• Juice and zest of 1 lemon
• 2 tbsp pomegranate syrup (or balsamic glaze if that’s what you’ve got)
• 1 tsp sugar
• 2 tbsp olive oil

How to Make It

1. Cook the grains
   Rinse your bulgar wheat and quinoa first. Pop them in a saucepan with 500ml water. Bring to a boil, then turn it down and simmer for 15–20 minutes, or however long the packet says. When the liquid’s absorbed, take it off the heat, cover, and leave to steam for 10 more minutes. Then fluff it up with a fork and let it cool.
2. Whisk the dressing
   While the grains are cooling, combine the lemon juice and zest, pomegranate syrup, sugar, and olive oil in a little jug. Whisk it up until smooth. Taste it — you want tangy and slightly sweet.
3. Sauté the onion
   Heat the tablespoon of olive oil in a pan and cook the sliced red onion gently for about 5–6 minutes, until soft and golden. Not burnt — just soft.
4. Mix it all together
   In a large bowl, combine the cooled grains, the sautéed onion, the sun-blushed tomatoes, and all the chopped herbs. Season generously with salt and pepper.
5. Add dressing and finish
   Pour over the dressing and mix gently. Finally, fold in the feta and pomegranate seeds (if using). Don’t overmix here — just combine everything without breaking up the cheese too much.

Quick note: I once threw everything in while the grains were still warm — big mistake. The herbs wilted, and the feta melted. It tasted fine but looked like porridge. Let it cool first.

Common Mistakes

Why is the quinoa mushy?
Too much water or overcooking. Stick to the packet and make sure to let it steam off any excess.

Why does my salad taste flat?
You probably need more seasoning or acidity. Try adding a pinch more salt or a squeeze of lemon.

Can I leave out the pomegranate syrup?
Yes — use balsamic glaze or even a splash of honey and extra lemon juice instead.

Why does my feta vanish in the mix?
You added it too early or stirred too hard. Always fold it in at the end.

Can I make this a day ahead?
Absolutely — just don’t add the herbs or cheese until the day you serve it.

Storage and Reheating Tips

Fridge:
Store in an airtight container for up to 4 days. The flavours settle in nicely overnight.

Freezer:
I don’t recommend freezing. The grains get claggy and the herbs turn black.

Reheating:
You can eat it cold, but if you’d rather warm it:

• Microwave: One to two minutes in a bowl, stir halfway.
• Pan: Low heat, bit of olive oil, stir occasionally.
• Oven: Covered dish, 150°C (300°F), 10 minutes or so.

What to Serve With It

• Grilled chicken or salmon — Works perfectly with the lemony dressing.
• Roasted aubergine or peppers — Lovely and soft with the grains.
• A crisp white wine — Especially on warm evenings. Something like a Sauvignon Blanc or a dry Riesling.

FAQ Section

Can I make it vegan?
Yes, just leave out the feta or use a vegan version.

What can I use instead of quinoa?
Try couscous, pearl barley, or even brown rice. Just adjust cooking times.

Can I add more protein?
Definitely. Grilled chicken, chickpeas, or tofu all work well stirred in.

Is this good for meal prep?
Yes. Make a big batch and portion it out for the week — just keep the herbs and dressing separate if you want to keep it really fresh.

Try More Recipes:

• Mary Berry Cheese Biscuits
• Mary Berry Egg And Bacon Pie
• Mary Berry Chicken Chasseur