تبولة الكينوا

Cook the quinoa: rinse 1 cup of quinoa well, place it in a pot with 2 cups of water and 1/2 tsp salt, bring to a boil, then simmer until the water is absorbed and the quinoa is cooked (about 15 minutes), then let it cool.

Finely chop the parsley, then add the finely chopped cucumber and tomatoes.

Add the boiled and finely chopped beets, then add the cooled quinoa.

Add the finely chopped onion and pomegranate seeds.

For the dressing: mix the lemon juice with olive oil, pomegranate molasses, and salt thoroughly.

Pour the dressing over the salad ingredients.

Toss the salad well and serve in a serving bowl.