Ingredients

• 1 cup quinoa, rinsed well
• 2tbsp fresh lemon juice
• 1 garlic clove, minced
• 2tbsp extra-virgin olive oil
• 1 large cucumber or 2 Persian cucumbers, cut into ½ cm cubes
• 325g cherry tomatoes, halved
• 20g chopped flat-leaf parsley
• 15g chopped fresh mint
• 2 scallions, thinly sliced
• 100g pomegranate

Directions

• 1. Bring quinoa, ¼ teaspoon salt, and 1¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• 2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• 3. Spread out quinoa on a large rimmed baking sheet; let cool.
• 4. Mix up

Photos