Mediterranean Quinoa Salad with Feta and Pomegranate

This vibrant Mediterranean Quinoa Salad combines traditional Greek flavors with a modern twist. The nutty quinoa serves as a base, complemented by crumbled feta cheese, juicy pomegranate seeds, and crisp cucumbers. A zesty lemon-oregano dressing ties everything together, creating a refreshing dish that’s perfect for lunch or as a side. Packed with protein and fiber, this salad is not only delicious but also meets various dietary needs.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, pomegranate seeds, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
4. Once the quinoa has cooled, add it to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients.
5. Serve chilled or at room temperature.