Quinoa and pomegranate salad

A delightful quinoa salad with the vibrant sweetness of pomegranate arils. This dish is bursting with flavors and textures that will tantalize your taste buds.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• Pinch of kosher or sea salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher or sea salt
• Fresh cracked black pepper, to taste
• 1 cup pomegranate seeds
• 1/2 cup chopped Italian parsley

Instructions:

1. Place the quinoa, water, and salt in a medium saucepan. Bring the mixture to a boil, then lower the heat and cover the saucepan.
2. Allow it to simmer gently while covered for about 15 minutes (there might still be some water that hasn't been absorbed). Take the saucepan off the heat.
3. While keeping the saucepan covered, leave it to sit for around 5 minutes until all the remaining water is absorbed.
4. Uncover the saucepan and use a fork to fluff up the quinoa. Leave it aside to cool down completely.
5. Combine the olive oil, balsamic vinegar, lemon juice, salt, and pepper in a bowl and whisk them together.
6. In a large bowl, mix the cooled quinoa, pomegranate seeds, parsley, and dressing. You can serve it either at room temperature or chilled.

Summary:

• Calories: 1300 kcal
• Fat: 67 g
• Protein: 28 g
• Carbs: 153 g
• Potassium: 1641 mg
• Magnesium: 386 mg