Ingredients
1cupquinoa
⅓cupalmondsslivered
⅓cupmintchopped
⅓cupparsleychopped
⅓cuppomegranate arils
⅓cupcranberriesdried, or raisins
⅓cupKalamata olivesthinly sliced , and/or 1/3 cup crumbled goat cheese or feta
¼cupolive oil
¼cupfresh lemon juiceabout two medium lemons, juiced
¼tspsalt
¼tspground cinnamon
black pepperseveral twists, freshly ground
Preparation
First, rinse the quinoa in a fine mesh colander under running water for 1 to 2 minutes.
In a medium-sized pot, combine the rinsed quinoa and water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes.
Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water, and fluff the quinoa with a fork. Set it aside to cool.
In a small skillet, heat the almonds over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges.
Transfer toasted almonds to your serving bowl to cool.
Whisk together the olive oil, lemon juice, salt, cinnamon and a generous amount of freshly ground black pepper.
In a serving bowl, in addition to the almonds, combine the quinoa, chopped mint, parsley, pomegranate, cranberries, and olives or cheese.
Drizzle the dressing over the salad and toss to coat. Taste and mix in additional salt, pepper, and olive oil if necessary. Serve right away or refrigerate for later.
