This dish is probably the most requested and made dish in my household. My husband adores it and asks me to make it frequently. I call it the kitchen sink quinoa salad because I generally tend to empty out my fridge and use up whatever is in there, in the dish and it always turns out great.

For starters I just want to say to all the vegans out there, that this can be made vegan by simply omitting the feta cheese or by using a vegan cheese instead. I have done it before with no feta or feta substitute and it is equally delicious. This dish is super easy to make and so colorful and flavorful. So many holiday side dishes particularly Thanksgiving side dishes pack a sweetness punch and although there are hints of sweet in this dish from the pomegranate seeds and the pomegranate molasses (only one tablespoon) drizzled over the whole dish, they are subtle, it’s the tang from the apple cider vinegar and the lemon zest that really stand out.