Aromatic Quinoa Salad – Recipe Revamp

• 2 cups Quinoa
• 4 cups Water
• 4 stalks Scallions
• 1/3 cups Mint
• 1/4 cups Parsley
• 1/4 cups Dill
• 1/3 cups Basil
• 2 whole Tomatoes
• 1 whole Lemon
• 1/4 cups Chopped Sundried Tomatoes Or Currants
• 1/4 cups Olive Oil
• 2 Tablespoons Pomegranate Molasses
• 1 pinch Salt
• 1 pinch Pepper

1. Toss the quinoa into a pot and add just enough water to cover it.
2. Give it a gentle stir, cover the pot and set it onto medium heat.
3. While quinoa is cooking, wash and finely chop the scallions, fresh herbs and tomatoes and put them into a large bowl. Juice a lemon and grate the zest. Add the juice and 1/2 the zest to the salad along with the currants or sundried tomatoes and oil. Don't waste the remaining lemon zest. Use it to make dessert! You deserve it for being so good.
4. The quinoa is cooked once the water has evaporated and the germ thread appears, about 15 minutes.
5. Add the warm quinoa to the rest of the ingredients and stir gently.
6. The warmth of the grain will plump up the currants and release
7. the aromatic oils of the herbs.
8. Finish with the pomegranate molasses, gently mixing it into the quinoa. Season with salt and pepper to taste.
9. Enjoy this salad as a side dish or main. Every bite has a wonderful fragrance from the herbs, sweetness from the dried fruits and tang from the pomegranate and lemon.
10. It also makes an excellent stuffing for grape leaves.

quinoa, water, stalks scallions, mint, ubc, ubc, basil, tomatoes, lemon, ubc, ubc, pomegranate molasses, salt, pepper

Taken from tastykitchen.com/recipes/salads/aromatic-quinoa-salad-e28093-recipe-revamp/ (may not work)