Lemon Herb Quinoa Salad with Pomegranate Seeds

Ingredients

• 1 1/2 cups quinoa, rinsed
• 3 cups water
• 1/2 teaspoon salt
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 3/4 cup pomegranate seeds
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 green onions, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/3 cup almonds, toasted and chopped

Method

1. 1

   In a 6-quart saucepan, combine the rinsed quinoa, water, and 1/2 teaspoon salt. Bring to a boil over high heat.

   5:00 · Bring to a boil
2. 2

   Reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed.

   15:00 · Simmer quinoa
3. 3

   Remove the quinoa from heat and let it stand, covered, then fluff with a fork.

   5:00 · Rest covered
4. 4

   Spread the fluffed quinoa onto a baking sheet in a thin layer to cool to room temperature.

5. 5

   In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, 1/2 teaspoon salt, and black pepper until emulsified.

6. 6

   Transfer the cooled quinoa to a large bowl. Add the pomegranate seeds, parsley, mint, and green onions.

7. 7

   Pour the lemon dressing over the quinoa mixture and toss gently until evenly coated.

8. 8

   Fold in the crumbled feta and toasted almonds, reserving a small amount of each for garnish.

9. 9

   Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Garnish with reserved feta and almonds before serving.