Jeweled Quinoa and Pomegranate Salad with Feta

1

Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitterness.

2

In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil over high heat.

3

Reduce the heat to low, cover the pot with a lid, and simmer for about 15 minutes, or until all water is absorbed.

4

Remove the pot from the heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and transfer it to a large bowl to cool completely.

5

While the quinoa cools, whisk together the olive oil, fresh lemon juice, salt, and black pepper in a small bowl to create the dressing.

6

Once the quinoa is cool, add the pomegranate arils, crumbled feta cheese, toasted walnuts, diced cucumber, and chopped mint to the bowl.

7

Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.

8

Taste and adjust seasoning if necessary, then serve immediately or refrigerate for an hour to let the flavors meld.

Ingredients