This quinoa salad takes Middle Eastern flavors and ties them together with a tangy sumac-laced lemon vinaigrette. Fortunately, the mix of tart, dried cherries, mint, parsley, salty feta, and pomegranate seeds is enough to make you forget you're eating healthy.
Notes: It's important not to overcook the quinoa: remove it from the heat as soon as it's lost its bite. This salad is best dressed shortly before serving since quinoa is more delicate than other grains. Bring to room temperature before serving.
- Yield:Serves 6
- Active time: 15 minutes
- Total time:30 minutes
- For the Vinaigrette:
- 1/4 cup fresh juice from 2 lemons
- 1 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 medium cloves garlic, minced
- 1 teaspoon sumac
- 1/2 teaspoon sugar
- Kosher salt and freshly ground black pepper
- For the Salad:
- 2 cups cooked, cooled quinoa (see note)
- 1/3 cup chopped dried tart cherries
- 1/3 cup pomegranate seeds from 1 pomegranate
- 1/2 cup crumbled feta
- 1/4 cup minced fresh mint leaves
- 1/4 cup minced fresh parsley
For the Vinaigrette: Whisk vinaigrette ingredients together in a small bowl, seasoning generously with salt and pepper. Reserve.
For the Salad: Combine all salad ingredients in a large bowl. Add vinaigrette a few tablespoons at a time and tossing between additions until salad is dressed. Serve immediately at room temperature.