Healthy recipe: Quinoa and pomegranate salad

Ingredients:

• 2/3 cup quinoa (makes about 2 cups cooked)
• 2/3 pound asparagus
• 1 cup shredded carrots
• 1 cup chopped parsley
• 1/2 cup finely chopped mint leaves
• 1/2 cup finely chopped dill
• 1/4 cup finely chopped walnuts
• 1/2 cup chopped cilantro, optional
• 1/2 cup chopped scallions, green part only, optional
• 2 tablespoons olive oil
• 1/2 cup lemon juice from Meyer lemons (alternatively 1/4 cup lemon juice, 1/4 cup orange juice)
• 1/2 teaspoon salt, or to taste
• Black pepper, to taste
• 1 cup pomegranate seeds, divided (use 1 large pomegranate)

Directions:

Cook quinoa according to package directions. Drain and cool.

Steam whole asparagus for 3 minutes or until bright green. Remove from pan immediately, drain and let rest on plate with ice cubes. Slice diagonally into 1/4-inch pieces.

In large bowl, combine quinoa, asparagus, carrots, parsley, mint, dill, walnuts, and cilantro and scallions if using. In a separate bowl, mix olive oil, lemon juice, salt and pepper. Toss with quinoa mixture and then add 3/4 cup pomegranate seeds. Serve as-is for buffet or plate each serving over 1 cup baby lettuce. Garnish with remaining pomegranate seeds.

Makes 8 servings.

Per serving: 145 calories, 7 g total fat (1 g saturated fat), 20 g
carbohydrate, 4 g protein, 3 g dietary fiber, 165 mg sodium