Ingredients1 cup Minsley Quinoa®
1 teaspoon salt
1/4 cup scallion greens, washed and sliced into thin rounds
1/4 bunch flat-leaf parsley, washed and roughly chopped
Seeds from 1 pomegranate (about 1 cup)
1/2 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
salt and pepper
PreparationUsing a sieve, drain well. Cool to room temperature, and set aside in refrigerator.
Mix the parsley, scallion greens, pomegranate seeds, olive oil, red wine vinegar and sugar in a bowl.
Add the Minsley Quinoa®, and season with salt and pepper, to taste. To serve, top with the toasted almonds.