INGREDIENTS
1 cup
uncooked Quinoa (I used a blend of the white and colored quinoa)
1/4 cup
dried cranberries
1/4 cup
raisins
1/2 tsp
ground cinnamon
1/4 tsp
ground cumin
1/4 tsp
ground coriander
1/4 tsp
paprika
1/2 tsp
salt
2 cups
water
1/2 cup
pomegranate seeds
1 handful
fresh cilantro, chopped