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- 1 cup black or red quinoa, rinsed well in a mesh colander
- 6 stalks of leafy organic celery, leaves picked and reserved, cut into a small dice
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- 1 teaspoon ground allspice
- Salt and pepper, to taste
- loose ½ cup curly parsley, chopped
- 2 pomegranates, arils carefully removed
Directions:View on Cookie and Kate
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