1/2 cup chopped scallions, green part only, optional
2 Tbsp. olive oil
1/2 cup lemon juice from Meyer lemons *(alternatively 1/4 cup lemon, 1/4 cup orange juice)
1/2 tsp salt, or to taste
Black pepper, to taste
1 cup pomegranate seeds, divided (use 1 large pomegranate)
Cooking Instructions:
Cook quinoa according to package directions. Drain and cool.
Steam whole asparagus for 3 minutes or until bright green. Remove from pan immediately, drain, and let rest on plate with ice cubes. Slice diagonally into 1/4-inch pieces.
In large bowl, combine quinoa, asparagus, carrots, parsley, mint, dill, walnuts, and cilantro and scallions if using.
In a separate bowl mix olive oil, lemon juice, salt and pepper. Toss with quinoa mixture and then add 3/4 cup pomegranate seeds.
Serve as is for buffet or plate each serving over 1 cup baby lettuces. Garnish with remaining pomegranate seeds.
For more cancer fighting recipes, visit the American Institute of Cancer Research, aicr.org.