1 cup uncooked quinoa, rinsed

½ teaspoon salt

1 pomegranate, seeded (about 1 cup pomegranate seeds)

6 scallions, sliced

2 Persian cucumbers, diced (about 1 ½ cups diced)

1 medium apple, diced (about 1 cup diced)

¼ cup toasted sliced almonds

For the Orange Tahini Dressing

3 tablespoon tahini

2 tablespoon fresh orange juice

1 tablespoon maple syrup or agave nectar

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon black pepper

Water (as needed to thin)

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Cook the Quinoa: In a medium pot, bring 2 cups of water and ½ teaspoon of salt to a boil. Add the rinsed quinoa, reduce heat to low, and cover. Simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside to cool.
Prepare the Salad Ingredients: While the quinoa is cooking, prepare the rest of the salad. Seed the pomegranate and set aside the seeds. Slice the scallions, dice the cucumbers and apple, and toast the sliced almonds in a dry pan over medium heat for about 3-4 minutes until golden and fragrant.
Make the Dressing: In a small bowl, whisk together the tahini, fresh orange juice, maple syrup (or agave), olive oil, salt, and black pepper. Add water, a tablespoon at a time, until you achieve a smooth and pourable consistency.
Assemble the Salad: Once the quinoa has cooled, combine it with the pomegranate seeds, scallions, cucumbers, and apple in a large bowl. Drizzle with the orange tahini dressing and toss gently to combine.
Garnish and Serve: Top the salad with the toasted sliced almonds. Serve chilled or at room temperature.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

If preparing ahead of time, keep the dressing separate until just before serving to prevent the salad from becoming soggy.

For added protein, top the salad with roasted chickpeas, grilled tofu, or a sprinkle of hemp seeds.

Feel free to swap the apple for pears, grapes, or citrus segments based on your preference.