A patient recently shared a fabulous recipe for a quinoa salad with me that she found in The Toronto Star.

Ingredients

• 2 cups water
• 1 cup quinoa, rinsed
• 1 cup pomegranate seeds
• 1 cup cucumber, cut into ¼” dices & drained
• ½ cup green bell pepper, cut into ¼” dices
• ½ cup green onions, chopped including the green parts
• ¾ cup almond slices
• ¾ cup parsley, finely chopped
• ½ cup cilantro, finely chopped
• ¼ cup mint leaves, finely chopped
• ¼ cup lemon juice
• ¼ cup olive oil, extra-virgin
• 1 tsp sea salt
• to taste freshly ground pepper

Directions

Makes approximately 6 cups

1. Bring water to a boil on high heat.  Stir in the quinoa and return it to a boil.  Then turn the heat to medium-low, cover and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender by chewy.  Remove the cover, fluff and cool to room temperature.
2. Put 2 cups of quinoa in a large bowl.  Reserve the remainder for another salad or a side dish.
3. Add pomegranate, cucumber, green pepper, green onions, almonds, parsley, cilantro and mint.  Toss gently.
4. Whisk together the lemon juice, olive oil, salt and pepper in a large measuring cup, and then pour it over the quinoa mixture.  Toss gently to combine.

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