Holiday Crunch Salad


4 cups cooked quinoa (about 1 ⅓ –1 ½ cups dry-   to 3 cups water or broth )
1 cup pomegranate seeds
4 chopped scallions
1 cup chopped Italian parsley
½ cup toasted sliced almonds
½ orange- zest and juice
⅓ cup olive oil
½ teaspoon salt, more to taste
¼ teaspoon cracked pepper
¼ teaspoon cinnamon
¼ teaspoon allspice
1–2 chopped avocados ( optional)


Place cooked quinoa, pomegranate seeds, scallions, parsley and almonds in a medium bowl.
Toss with olive oil, orange juice and zest, salt and spices.
Taste and adjust salt. Gently fold in the avocado right before serving ( or serve the avocado on the side, if wanting to keep leftovers)
Make sure to rinse quinoa well before cooking to remove bitterness.

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