Pomegranate Quinoa Salad

One of the most inspiring and fresh quinoa and pomegranate salads I've tried!

Serves:  8 as a side dish, 5 as a main

Prep Time: 20 min

Cooking Time: 15 min

Total: 35 min

Ingredients

1 cup quinoa
2 cups water
2 1/2 tbsp. extra virgin olive oil
1 red or orange pepper, chopped
1 zucchini or 2-3 baby marrows, chopped
arils of 1 pomegranate
2 stalks green onions or a bunch of fresh chives
1 bunch parsley, finely chopped
1/2 cup slivered almonds, toasted
juice of 1 lemon
1/2 cup fresh mint, chopped
salt and pepper

Directions

1. In a pot, add 1/2 tbsp. olive oil and quinoa.  Heat on medium for about 2 minutes to lightly toast quinoa.  Add water cover with a lid. Boil until liquid has evaporated and quinoa is cooked.  Let cool for 4-5 minutes.
2. Transfer to a large bowl, add parsley, mint, zucchini, red peppers, pomegranate and green onion to quinoa. Mix together.
3. Add lemon juice and 1-2 tbsp. olive oil and season with salt and pepper to taste.
4. Serve at room temperature and garnish with slivered almond pieces.
5. Keep refrigerated for up to 3-4 days.