Quinoa Salad With Dried Tart Cherries Mint and Feta in Lemon Sumac Vinaigrette Recipe
Ingredients
- 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
Instructions
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