1 cup quinoa
1 ½ cups of water
1 tsp salt
1 pound celery, thinly sliced
Seeds of 1 pomegranate
3/4 cup walnuts, lightly toasted, and chopped
1/4 cup flat leaf parsley, chopped
1/4 cup fresh mint, chopped
¼ cup pomegranate juice
1 clove of garlic, crushed
½ teaspoons salt
¼ cup olive oil
Soak quinoa for 15 minutes in a saucepan. Give quinoa a stir, and then pour off the water through a sieve. Rinse it off with running water, and then transfer back to cooking pot. Add water, cover with lid, and bring to a boil. Reduce quinoa to a simmer, and cook for 15 minutes. Remove quinoa from heat, and let sit with lid still on, for another 5 minutes.
Remove lid, fluff, and transfer to a large bowl.
In the meantime, chop nuts, parsley, mint and prepare pomegranate seeds.
To prepare the pomegranate dressing, smash the clove of garlic into a paste and add salt. Whisk together with olive oil and pomegranate juice.
In a large bowl mix the quinoa with salad ingredients and vinaigrette.