• *Optional* Rinse the quinoa and place in a medium bowl. Add 1 ½ cups water and the apple cider vinegar. Stir and cover with a dish towel for 6-8 hours.
• Drain quinoa and rinse again. Transfer to a small/medium pot with 3 cups of water.
• Bring to a boil over medium heat. Then reduce heat to medium-low and simmer, stirring periodically. When it is done, all the water should be absorbed and the germ ring should be released from the quinoa.
• Remove from heat and transfer quinoa to a large bowl.
• Add the cucumber, parsley, pomegranate seeds, avocado, and feta.
• In a small bowl, whisk the olive oil and lemon juice. Then pour it on the salad and toss to combine. Salt and pepper to taste.

Ginger Tahini Dressing

• In a small bowl, whisk the tahini with the remaining lemon juice.
• Stir in the minced ginger.
• Gradually add water while whisking until the dressing reaches your desired consistency.