Ancient peoples consumed nutrient dense quinoa as a staple food. Modern people enjoy it because it's a complete protein that's delicious and easy to cook. Low in carbs, too!
In a medium saucepan, bring water to a boil. Stir in pre-rinsed quinoa and cover the pot. Let simmer for 10 minutes. Remove from heat and let quinoa remain in the covered pot for another 20 minutes or so.
Transfer cooked quinoa into a large mixing bowl. Fluff with a fork every few minutes so heat escapes (this helps prevent sticky quinoa). Let cool for 15 minutes. Saute the red onion and minced garlic until soft and translucent. Add the remaining ingredients to the quinoa and mix until well incorporated. Cover well and refrigerate for 2 hours prior to service.
Fluff with a fork and serve with fresh herbs and/or pomegranate pearls.
Quinoa is a delicately flavored seed-grain that was a staple in the ancient Inca's diet. The grain is higher in unsaturated fats and lower in carbohydrates than most grains, and the quality of its protein is roughly equivalent to that of Organic Valley milk! Quinoa cooks quickly, making it perfect for weeknight pilafs and hearty grain salads like this one.