Serves 6
30 min
Quinoa Salad With Dried Tart Cherries, Mint, and Feta in Lemon-Sumac Vinaigrette
Recipe GLPR7b754a8ef67ede
A refreshing Mediterranean-inspired salad combining nutty quinoa with tart dried cherries, bright pomegranate seeds, and creamy feta cheese, dressed in a vibrant lemon-sumac vinaigrette with fresh mint and parsley. This colorful grain salad works beautifully as a light lunch, side dish, or make-ahead salad.
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Ingredients
¼ cup Fresh lemon juice
1 teaspoon Red wine vinegar
¼ cup Extra-virgin olive oil
2 medium cloves Garlic cloves, minced
1 teaspoon Ground sumac
½ teaspoon Sugar
Kosher salt
Freshly ground black pepper
2 cups Cooked and cooled quinoa
⅓ cup Dried tart cherries, chopped
⅓ cup Pomegranate seeds
½ cup Crumbled feta cheese
¼ cup Fresh mint leaves, minced
¼ cup Fresh parsley, minced
Directions
In a small bowl, combine the fresh lemon juice, red wine vinegar, minced garlic, ground sumac, and sugar. Whisk together until the sugar dissolves completely.
While whisking constantly, slowly drizzle in the extra-virgin olive oil to emulsify the vinaigrette. Season to taste with kosher salt and freshly ground black pepper.
In a large mixing bowl, combine the cooked and cooled quinoa, chopped dried tart cherries, pomegranate seeds, crumbled feta cheese, minced fresh mint, and minced fresh parsley.
Pour the lemon-sumac vinaigrette over the salad and toss gently but thoroughly until all ingredients are evenly coated and combined.
Allow the salad to rest for 5 minutes before serving to let the flavors meld together. Adjust seasoning with additional salt and pepper if needed, and serve immediately or refrigerate until ready to eat.
