INGREDIENTS
3 tbsp
Flat-leaf parsley, fresh
2
Green onions
2 tsp
Orange rind
1/2 cup
Pomegranate seeds
1 cup
Quinoa
1/4 tsp
Black pepper, freshly ground
1 tsp
Salt
1 1/2 tbsp
Extravirgin olive oil
1/4 cup
White wine vinegar
1/4 cup
Orange juice, fresh
2 cups
Water
2 cups
Orange sections (about 3 oranges)