INGREDIENTS:
DRESSING:
1/4 cup lemon juice
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon pomegranate molasses
1/4 cup olive oil
salt and pepper to taste
SALAD:
3 cups cooked quinoa
1 1/2 cups cucumber slices (halves or quarters)
10 ounces cherry or grape tomatoes, cut in half
1/3 cup parsley, chopped
1/3 cup crumbled feta
DIRECTIONS: