Quinoa Salad No ratings yet.

easy prep time 30 mins | cook time 5mins | SERVINGS 6


    1/4 cup pomegranate juice
    1 lemon, zest and juice only (or LaFe Lemon Juice)
    1/4-1/2 cup extra virgin olive oil
    Salt and pepper, to taste
    2 cups cooked LaFe quinoa, cooled slightly
    1/3 cup walnuts , toasted
    1/3 cup parsley leaves, roughly chopped
    1/3 cup green onion, sliced
    1 small pomegranate, arils only
    1/3 cup dried cherries or cranberries



    In a small bowl, whisk together pomegranate juice,
    lemon zest and juice, and olive oil. Salt and pepper to
    taste. Add more oil if needed. Set aside.

    In a large bowl, toss together quinoa, walnuts,
    parsley, green onion, pomegranate arils, and dried
    cranberries. Drizzle on vinaigrette to taste, and toss
    until well-coated. We used all of the dressing, but
    always err on the side of caution and pour slowly!
    Salt and pepper to taste.

    Serve immediately. This salad keeps in the fridge for
    1-2 days.