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Quinoa Pomegranate Salad
A Recipe by Chef Walter Staib

Serves 6

2 cups quinoa, cooked according to package instructions
1 tablespoon extra-virgin olive oil
2 medium oranges, segmented
1/2 teaspoon freshly ground pepper
1/4 cup plus fresh parsley, finely chopped
1 cup pickled beets, julienned
1 whole pomegranate, seeded
½ cup walnuts, roasted

In a large bowl, toss the quinoa with the olive oil, orange segments, freshly ground pepper, parsley and beets. Just before serving, add the pomegranate seeds and walnuts.

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