Quinoa Salad with Pomegranate, Feta & Mint

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, juice and zest
  • 1 bunch Mint, fresh
  • 4 Persian cucumbers, small
  • 1 Pomegranate

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Pepper, freshly ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Feta cheese

• Liquids

  • 2 cups Water

Found on portandfin.com

Description

Ingredients

• 1 cup quinoa
• 2 cups water
• ½ tsp salt
• 1 pomegranate, seeded
• 4 small Persian cucumbers (or 1 large English cucumber), diced
• 1 bunch fresh mint, chopped (~ 4 Tbsp.)
• 1 cup feta cheese, crumbled
• .
• Dressing:
• 1 lemon, juice and zest
• 3 Tbsp olive oil
• ¼ tsp salt
• ¼ tsp freshly ground pepper

Directions

• Add quinoa, water and salt to a medium saucepan. Bring to a boil then cover, turn off heat and let it sit for 15 minutes. Remove lid and fluff with a fork. Set aside to cool.
• In a small bowl, whisk dressing ingredients together.
• In a large bowl, combine the cooled quinoa, pomegranate seeds, diced cucumber, mint and feta. Add dressing and toss to coat.