![Quinoa and Pomegranate Salad](https://cdn.statically.io/img/www.foodandwine.com/thmb/BHIdCQJA6C_5iN3KQf_d_XDPEAA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201311-xl-quinoa-pomegranate-salad-2000-cd2552231bdc44bcbe9ccd8af8011564.jpg)
Ingredients
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1 cup uncooked quinoa
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2 cups water
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Pinch of kosher or sea salt
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1/4 cup extra-virgin olive oil
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2 tablespoons balsamic vinegar
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2 tablespoons fresh lemon juice
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1/2 teaspoon kosher or sea salt
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Fresh cracked black pepper, to taste
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1 cup pomegranate seeds
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1/2 cup chopped Italian parsley
Directions
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Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
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Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
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Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.
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Remove the lid and gently fluff the quinoa. Set aside to completely cool.
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In a bowl whisk together the olive oil, balsamic vinegar, lemon juice, salt and pepper.
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In a large bowl toss together the cooled quinoa, pomegranate seeds, parsley and dressing. Serve at room temperature or chilled.