At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 lunch salads
• Prep time: 18 minutes
• Cook time: 20 minutes

The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One nutrition serving from the editor-reviewed yield of 4 lunch salads.

• Calories: 510 kcal
• Protein: 21 g
• Carbohydrates: 70 g
• Fat: 17 g
• Sodium: 251 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full editor-reviewed recipe yield.

• 1 1/8 cups (200 g) dry quinoa, rinsed
• 2 cups (480 g) water
• 2 cups (320 g) cooked chickpeas without salt, drained
• 1 cup (160 g) pomegranate arils
• 1/2 cup (80 g) crumbled feta
• 1/3 cup (40 g) raw cashews
• 1 1/2 cups (180 g) thinly sliced red radishes
• 1 cup (60 g) chopped parsley
• 1/4 cup (60 g) lemon juice
• 1 tablespoon (14 g) olive oil
• 1/2 teaspoon (1 g) black pepper

Directions

1. Combine the quinoa and water in a saucepan. Bring to a boil, cover, and simmer on low for 15 minutes; rest for 5 minutes, then spread on a tray to cool.

2. Toast the cashews in a dry skillet over medium-low until fragrant, then cool and chop.

3. Whisk the lemon juice, olive oil, and black pepper in a large bowl.

4. Fold in the cooled quinoa, chickpeas, pomegranate, feta, radishes, parsley, and cashews and divide among four bowls.

Sources

1. USDA FoodData Central — April 2026 data release