Fall Quinoa Tabbouleh | Emerils.com

Ingredients

• 3 cups cooked quinoa
• 1 cup finely chopped flat leaf parsley
• 1 cup cored, diced apple, preferably Honey Crisp or Pink Lady
• 1 cup chopped, toasted walnuts
• 1/2 cup finely diced red onion
• 1/2 cup pomegranate seeds
• 1/2 cup walnut oil
• 1/3 cup apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon pomegranate molasses
• 1/2 teaspoon sumac
• kosher salt and freshly ground pepper to taste