A light and nutritious quinoa salad, perfect for the Christmas table. It contains healthy ingredients that provide not only flavor but also nutritional value.
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Cook the quinoa according to the instructions on the package.
In the meantime, remove the seeds from the pomegranate.
Chop the parsley and walnuts.
In a large bowl, combine the cooked quinoa, pomegranate seeds, chopped parsley, and nuts.
Drizzle the salad with olive oil and lemon juice, season with salt and pepper to taste, and then gently toss.
Quinoa was one of the main foods of the Incas and is often referred to as the 'gold of the Incas'.
Serve in decorative bowls with a sprig of parsley on top.
Store in the refrigerator in a closed container for up to 2 days.
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