This quinoa and pomegranate salad is a delicious dish for anyone, but especially for those who need gluten-free options. Pomegranate is a typical new fruit eaten during the Jewish New Year holiday, Hashanah, but don’t save this dish only for special occasions. Its stunning presentation brightens any table or meal.
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 lettuces. Garnish with remaining pomegranate seeds.