Quinoa Herb Salad
1 cup dry white quinoa
1 bunch flat-leaf/Italian parsley (finely chopped)
A handful of mint (finely chopped)
5 oz. Pomegranate seeds
1 tbsp. olive oil
¾ cup salted almonds
In a medium pot, add 1 cup dry white quinoa to 1 ½ cup of water. Add a dash of salt and bring to a boil. Lower to low/mid-heat. Cover the pot. Cook until all the water is fully absorbed. Cool a bit and fluff lightly with a fork. If you cook with too much water, it will be sticky and mushy, so follow the ratio above.
Once quinoa is cooked fully and cooled a bit, add the parsley and mint. Mix well.
Add the olive oil and squeeze half or the whole lemon in (I usually squeeze a full lemon, but add it to your liking.)
Add the pomegranate seeds and the almonds, give it a toss and serve.
Add salt if desired. However, the salt in the quinoa and the salted almonds should give it the right touch.
A dear vegan friend and a fantastic cook, herself, introduced me to this fresh, aromatic salad. It is perfect for a warm, sunny day, bursting with crunch and flavor. Great to serve next to a fish dish, bring to a potluck, or as a lighter addition to a heavy meal.