سلطة الكينوا مع الجرجير

Cook the quinoa with 1 cup of water and a pinch of salt for 15 minutes.

Chop the arugula into small pieces.

Slice the cherry tomatoes in half.

Grate the carrot.

Add the arugula, tomatoes, and grated carrot to a salad bowl.

To prepare the dressing, squeeze the lemon into a cup

Add the balsamic vinegar to the cup.

Add the pomegranate molasses.

Add the olive oil.

Add the dried mint and salt.

Mix all the dressing ingredients together well.

Add the cooked quinoa to the salad bowl.

Pour the dressing over the salad.

Mix everything well using a wooden spoon.

Top the salad with pomegranate seeds before serving