Middle Eastern Pomegranate Quinoa

Middle Eastern Pomegranate Quinoa

Simple and easy, Middle Eastern Pomegranate Quinoa is a very versatile recipe which can be served as a salad or hot as a side or main dish.
Course Main Course, Side Dish
Cuisine Middle Eastern, Vegan, Vegetarian
Keyword easy, healthy meal, quick
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 223kcal
Author Eva Burg


  • 2 cups vegetable stock
  • 1/4 teaspoon saffron threads
  • 1 cup quinoa
  • 1 tablespoon olive oil extra virgin
  • 1 squeeze lemon juice
  • Zest of 1 lemon preferably organic
  • 1/2 pomegranate
  • 1 cup feta cheese crumbled ( omit for a vegan version)
  • 1 cup fresh mint roughly chopped
  • 1 cup flat parsley roughly chopped


  • In a big saucepan bring the vegetable stock to a boil, then add the saffron.
  • Rinse the quinoa and add it to the boiling stock. Cover with a lid and let simmer at low temperature for 15-20 minutes.
  • Turn off the stove, add the pomegranate seeds and let it rest with the lid on for another 5-10 minutes.
  • Fluff up the quinoa using a fork.
  • Stir in the olive oil, lemon juice and lemon zest and sprinkle with fresh mint, parsley and feta cheese (omit if vegan).


Calories: 223kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 602mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 18.1mg | Calcium: 171mg | Iron: 2.5mg