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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Bursting with WOW.
The best-tasting berries in the world.
These better-than-chocolate treats are
meant to be savored, but good luck with that.
Sweet, spicy, not-so-spicy and always colorful, our peppers like to keep things interesting. And with names like KABOOM!™ and SHAZAM!™, they’re pretty magical, too.