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

Serious Eats
Serves: 6 Save

Ingredients (15)

  • 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

Directions

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Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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