Quinoa and Pomegranate Salad

1. 1

   Combine the quinoa, water and salt in a medium saucepan.

2. 2

   Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

3. 3

   Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed).

4. 4

   Remove from heat.

5. 5

   Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

6. 6

   Remove the lid and gently fluff the quinoa.

7. 7

   Set aside to completely cool.

8. 8

   In a bowl whisk together the olive oil, balsamic vinegar, lemon juice, salt and pepper.

9. 9

   In a large bowl toss together the cooled quinoa, pomegranate seeds, parsley and dressing.

10. 10

    Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.