Holiday Pomegranate Quinoa Salad

• 1 cucumber, peeled seeded and diced
• 1 green or red pepper, finely diced
• 1 cup uncooked quinoa
• 1/2 cup pomegranate arils
• 1/2 cup feta, optional can use tofu feta or omit for vegan option
• 1/2 cup toasted slivered almonds or pine nuts
• 2 tablespoons chopped mint
• 1 lemon, zested and juiced
• 1/4 cup extra virgin olive oil
• 1 clove garlic, minced

1. Cook quinoa according to directions.
2. Let cool completely. I like to cook my quinoa on the stove, keep covered and remove from heat. Let sit for an hour until completely cooled, fork to fluff the quinoa kernels.
3. In a large bowl, combine cucumber, pepper, pomegranate arils, feta (if using), toasted nuts, and mint.
4. Whisk together the minced garlic clove, lemon, olive oil and pinch salt/pepper.
5. Toss to combine and serve!

cucumber, green, quinoa, pomegranate arils, feta, nuts, mint, lemon, extra virgin olive oil, clove garlic

Taken from food52.com/recipes/24964-holiday-pomegranate-quinoa-salad (may not work)