Holiday Crunch Salad – Hannah Romanowsky

Ingredients

• 4 cups cooked quinoa (about 1 ⅓ –1 ½ cups dry- to 3 cups water or broth )
• 1 cup pomegranate seeds
• 4 chopped scallions
• 1 cup chopped Italian parsley
• ½ cup toasted sliced almonds
• ½ orange- zest and juice
• ⅓ cup olive oil
• ½ teaspoon salt, more to taste
• ¼ teaspoon cracked pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• 1–2 chopped avocados ( optional)