Avocado, Pomegranate, and Quinoa Salad

Ingredients

• 1 3/4 cups water
• 1 cup quinoa
• 1 1/2 avocados – peeled, pitted, and diced, or more to taste
• 1/2 large pomegranate, peeled and seeds separated, or more to taste
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• 1 lemon, juiced

Directions

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 12 to 15 minutes.

Spread quinoa onto a baking sheet and cool to room temperature, at least 30 minutes.

Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat; mix in cilantro and lemon juice.