Directions
1. In a small bowl, whisk together pomegranate juice, lemon zest and juice, and olive oil. Salt and pepper to taste. Add more oil if needed. Set aside.
2. In a large bowl, toss together quinoa, walnuts, parsley, green onion, pomegranate arils, and dried cranberries. Drizzle on vinaigrette to taste, and toss until well-coated. We used all of the dressing, but always err on the side of caution and pour slowly! Salt and pepper to taste.
3. In a large bowl, toss together quinoa, walnuts, parsley, green onion, pomegranate arils, and dried cranberries. Drizzle on vinaigrette to taste, and toss until well-coated. We used all of the dressing, but always err on the side of caution and pour slowly! Salt and pepper to taste.
Recipe adapted from: https://www.brit.co/fall-quinoa-salad/
