- 1 cup water
- 1/2 cup quinoa
- 1 English cucumber, diced
- 1/2 onion, diced
- 3/4 cup pomegranate seeds
- 1/2 lemon, juiced
- 1 splash olive oil, or as needed
- 3 sprigs fresh mint, chopped
- salt and ground black pepper to taste
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool to room temperature.
- Stir quinoa, cucumber, onion, and pomegranate seeds together in a bowl. Stir lemon juice, olive oil, mint, salt, and pepper into quinoa; toss to coat.