Quinoa and Avocado Salad

Rinse the quinoa thoroughly under plenty of cold water using a fine sieve to remove excess starch. Add the quinoa to a small saucepan and pour in 2 times as much water; boil over low heat for approximately 12-15 minutes until the water is absorbed. After boiling, remove from the heat and let it cool to room temperature.

Wash and drain the lettuce greens in plenty of water. Then, chop them on a cutting board into the desired size, ensuring they are not sliced too thinly.

Cut the avocado in half and remove the pit. After peeling the skin, dice it into cubes and immediately toss lightly with a small amount of vinegar to prevent it from browning.

Place the walnut kernels in a dry pan and toast over medium heat for 2-3 minutes, stirring constantly until they become slightly fragrant. Remove the toasted walnuts from the heat and chop into large pieces.

For the dressing, whisk olive oil, vinegar, pomegranate molasses, salt, and sumac in a small bowl until a homogeneous consistency is reached. The sumac will add a rich and slightly tangy depth to the dressing.

Transfer the chopped lettuce greens, cooked and cooled quinoa, diced avocados, and toasted walnuts into a large salad bowl.

Drizzle the prepared dressing over the salad and mix gently without mashing the ingredients. Serve your salad on a plate immediately.