Pomegranate Quinoa Salad

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Cookie and Kate


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1 cup black or red quinoa, rinsed well in a mesh colander

6 stalks of leafy organic celery, leaves picked and reserved, cut into a small dice

1/4 cup olive oil

3 tablespoons balsamic vinegar

1 clove garlic, crushed

1 teaspoon ground allspice

salt and pepper, to taste

loose 1/2 cup curly parsley, chopped

2 pomegranates, arils carefully removed (here’s how)

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