Dark's Kitchen
Serves 4-6

1/2 C quinoa
1/4 C almonds, slivered
3 Tbsp mint leaves, chopped
1/4 C pomegranate seeds
3 Tbsp parsley leaves, chopped
3 Tbsp fresh cranberries, chopped
1/4 C black olives, chopped
1/4 C goat cheese, crumbled (optional)
1/4 C olive oil
1 lemon, juiced
1/4 tsp cinnamon
salt and pepper, to taste


Rinse quinoa under running water in a large strainer. Transfer to a medium-sized pot. Add 2 C water.

Bring to a boil over medium-high heat. Cover and reduce heat to simmer. Simmer for 15 minutes.

Remove from heat and let sit 5-10 minutes, then fluff with fork.

While quinoa cooks, toast almonds in a small pan, over medium heat, until golden brown. Set aside.

In a large bowl, combine quinoa, mint, parsley, cranberries, black olives, almonds, and pomegranate seeds.

In a small bowl, combine olive oil, lemon juice, sea salt, cinnamon, and pepper.

Pour over quinoa mixture and toss thoroughly.

Drizzle salad with additional olive oil and lemon juice, and sprinkle with goat cheese and

fresh mint, or top with your favorite dressing, if desired.
Lemon Pomegranate Quinoa Salad
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