I hope that everyone is enjoying summer as much as we have these past few months! There’s nothing better than long days at the beach–not to mention the amazing summer produce out there right now!
I don’t know about you, but when it’s so gorgeous outside the last thing I want to be doing is staying inside in the kitchen cooking hot meals (as much as I love cooking!). This recipe is just the ticket, and it’s the perfect unexpected, colorful, and a quick side for the last of your picnics and barbecues this season. Enjoy!
Quinoa Salad with Pomegranate, Feta & Mint
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup pomegranate seeds
- 1 large English cucumber, diced thinly
- 5 tbs mint, finely chopped
- ½ cup feta cheese, crumbled
- Juice of one lemon
- 3 tbs olive oil
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- Edible flowers (as desired)
Instructions
- Bring 2 cups of water to a boil and add quinoa. Turn off heat and let sit for 15 minutes, stirring occasionally. When fully cooked, fluff with a fork and set aside to cool.
- Add all ingredients in a large bowl and lightly toss.
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