Best Quinoa Salad

Add the water to a saucepan and bring it to a boil.

Take the quinoa and rinse it under cold water for a few minutes. You’re rinsing off the saponin, which takes the bitterness out of the quinoa. Then pour it into boiling water and add the salt. Turn the heat down to a simmer and cover. Cook for about 15 minutes or until the water has been absorbed and is cooked through. You’ll know it’s done when the germ has separated from the seed.

Remove it from the heat and let it sit for 10 minutes, covered, while you prepare the dressing and other ingredients.

Add all of the dressing ingredients in to a bullet blender or small mixing bowl.

Either blend (if using bullet blender) or whisk until well combined, then set aside. Get the rest of your salad ingredients ready to add to the quinoa.

Remove the lid from the saucepan and fluff it up using a fork.

Transfer the quinoa to a large serving bowl.

Add the drained and rinsed chickpeas, corn, red onion, edamame, pomegranate, pine nuts and parsley over the top of the quinoa.

Pour the dressing over the top, toss and serve.