Ingredients
- 1 1/2 cups uncooked quinoa (4 cups cooked)
- 1 cup pomegranate seeds
- 4 chopped scallions
- 1 cup chopped Italian parsley
- 1/2 cup toasted sliced almonds
- 1/2 orange- zest and juice
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon cracked pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1–2 chopped avocados ( optional)
Instructions
- Rinse the quinoa with cold water to remove bitterness. Strain and place in a medium pot. Add 2 ⅔ cups water and a pinch of salt, and bring to a boil. Cover, lower to a gentle simmer, for 15 minutes. Let cool, fluff with a fork. Feel free to make this ahead and refrigerate.
- Place cooled cooked quinoa, pomegranate seeds, scallions, parsley and almonds in a medium bowl.
- Add the olive oil, orange juice and zest, vinegar, salt and spices and toss well.
- Taste and adjust salt. Gently fold in the avocado right before serving (or serve the avocado on the side, if wanting to keep leftovers).
Nutrition
- Calories: 287
- Sugar: 4.2 g
- Sodium: 153.1 mg
- Fat: 17.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 29.5 g
- Fiber: 6.3 g
- Protein: 6.9 g
- Cholesterol: 0 mg
Source: https://www.feastingathome.com/holiday-crunch-salad/