Quinoa And Pomegranate Salad

• 1 1/2 cup quinoa, rinsed in cold water three times
• 6 cup water
• 1 1/2 teaspoon kosher salt
• 1/2 cup scallion greens, washed and sliced into thin rounds
• 1/2 bunch flat-leaf parsley, washed and roughly chopped
• seeds from one pomegranate (about one cup)one tablespoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon granulated sugar
• kosher salt and ground black pepper to taste
• 1/2 cup toasted sliced or slivered almonds (optional)

1. In a large pot, add the 1/2 salt to the 6 cups of water, and bring to a boil. Add the quinoa, and cook until tender (about 8 minutes). Using a sieve, drain it well. Cool it to room temperature, and set it aside in the refrigerator.Mix the scallion greens, parsley, pomegranate seeds, olive oil, red wine vinegar, and sugar in a bowl.Add the quinoa, and season with salt and pepper to taste. To serve, top with the toasted almonds.