4 small Persian cucumbers (or 1 large English cucumber), diced
1 bunch fresh mint, chopped (~ 4 Tbsp.)
1 cup feta cheese, crumbled
.
Dressing:
1 lemon, juice and zest
3 Tbsp olive oil
¼ tsp salt
¼ tsp freshly ground pepper
Instructions
Add quinoa, water and salt to a medium saucepan. Bring to a boil then cover, turn off heat and let it sit for 15 minutes. Remove lid and fluff with a fork. Set aside to cool.
In a small bowl, whisk dressing ingredients together.
In a large bowl, combine the cooled quinoa, pomegranate seeds, diced cucumber, mint and feta. Add dressing and toss to coat.
Recipe by Port and Fin at https://portandfin.com/quinoa-salad-with-pomegranate-feta-mint/