Quinoa Saladeasy 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