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Instructions |
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In a med size pot combine broth quinoa and cumin. Bring to a boil. Reduce heat to low and cover to simmer for 12-15 min till liquid is absorbed and quinoa is tender. Remove from heat and let sit covered 10 min. Cool completely by spreading out on a sheet pan. Then refrigerate till cool.
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Place quinoa in a bowl. Add cucumbers tomatoes carrots green onions pomegranate parsley and mint. Mix well.
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Mix dressing ingredients together and add to salad stirring to distribute dressing. Cover and refrigerate for 2-3 hours to help flavor develop. I added Feta cheese at the table. Did not have pomegranate in summer so just left out but might try dried cranberries next time.
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This is excellent in my opinion.
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Originally Submitted
5/30/2018
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