1 ½ cups quinoa, rinsed in cold water 3 times
6 cups water
1 ½ teaspoons kosher salt
½ cup scallion greens, washed and sliced into thin rounds
½ bunch flat-leaf parsley, washed and roughly chopped
Seeds from 1 pomegranate (about 1 cup)
½ cup toasted sliced or slivered almonds (see note)
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon granulated sugar
Kosher salt and ground black pepper to taste
In a large pot, add the 1/2 salt to the 6 cups of water, and bring to a boil. Add the quinoa, and cook until tender (about 8 minutes). Using a sieve, drain well. Cool to room temperature, and set aside in refrigerator.
Mix the parsley, scallion greens, pomegranate seeds, olive oil, red wine vinegar and sugar in a bowl.
Add the quinoa, and season with salt and pepper, to taste. To serve, top with the toasted almonds.
Number of Servings: 8
Recipe submitted by SparkPeople user GETSTARTED21.
