- 1 cup quinoa
- 2 cup water
- 2 cups pomegranate seeds
- 1/4 cup green onion (thinly sliced)
- 2 1/2 TB rice vinegar
- 1 TB olive oil
- dash of salt (less than 1/4 ts)
Combine quinoa and water in a medium pot on the stove over medium high heat. Bring to a boil and then place the lid on and turn the heat to low. Cook for 15 minutes.
Remove pan from heat and allow to cool. Stir in pomegranate seeds, green onion, rice vinegar, olive oil and salt.