Quinoa Salad with Pomegranate & Feta

1. 1
   prep · ~1 min

   Rinse the quinoa.

   Place 1 cup quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, rubbing gently with your fingers. This removes the natural bitter coating called saponin.

2. 2
   boil · ~20 min

   Cook the quinoa.

   1.Combine rinsed quinoa, 2 cups water, and 1 pinch salt in a saucepan over high heat.

   2.Bring to a rolling boil, then reduce heat to low.

   3.Cover with a lid and simmer until all water is absorbed and quinoa is tender (12-15 min).

   4.Remove from heat, keep covered, and let steam for 5 minutes.

   5.Fluff with a fork and spread on a tray to cool to room temperature.

   TIPQuinoa is done when you see tiny spirals (the germ) separating from each grain.
3. 3
   mix · ~1 min

   Make the lemon dressing.

   1.In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, salt, and black pepper.

   2.Taste and adjust seasoning if needed.
4. 4
   mix · ~2 min

   Assemble the salad.

   1.In a large mixing bowl, combine cooled quinoa, pomegranate arils, diced cucumber, parsley, and mint.

   2.Pour the lemon dressing over the top.

   3.Toss gently until everything is evenly coated.

   TIPMake sure the quinoa is fully cooled before adding the herbs — warm quinoa wilts fresh leaves.
5. 5
   garnish · ~1 min

   Add the feta and serve.

   Scatter crumbled feta cheese over the salad just before serving. Toss lightly or leave it on top as a creamy finish. Serve immediately or chill for 15 minutes to let flavors meld.

   TIPCrumble feta by hand instead of using pre-crumbled — it's creamier and melts into the salad better.

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