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

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