In a saucepan, add 1-½ cups of water and bring to a boil. Add quinoa, reduce heat to low, cover and cook for 15-20 minutes. Remove from heat, fluff quinoa with a for, and let cool to room temperature.
While the quinoa cools, make the dressing. In a small bowl add the parsley, mint, white balsamic vinegar, and extra virgin olive oil. Whisk to combine and season to taste with Kosher salt and freshly ground black pepper.
In a large serving bowl, add the cooked and cooled quinoa, Honey Bomb Tomatoes, and cucumber. Top with dressing and gently toss to combine. Garnish with pomegranate seeds and scallion and serve.
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