Avocado, Pomegranate, and Quinoa Salad Recipe

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender and water has been absorbed about 12 to 15 minutes.

Spread quinoa onto a baking sheet and cool to room temperature at least 30 minutes.

Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat; mix in cilantro and lemon juice.