Cook the quinoa. Rinse it under cold water in a fine-mesh strainer to remove its bitter coating. In a medium saucepan, combine the rinsed quinoa with water in a ratio of one part quinoa to two parts water. Bring to a boil, then lower the heat and let it simmer for 15 minutes until all the water is absorbed. Fluff with a fork once done.
While the quinoa is cooking, prepare your vegetables and fruits. Shred the carrot using a box grater or a food processor for ease. Set it aside in a large mixing bowl.
Next, deseed the pomegranate. Cut the pomegranate in half and hold it over the bowl, tapping it with a wooden spoon to release the seeds. Add these beautiful seeds to the bowl with the carrot.
Dice the pear into bite-sized pieces and add them to the bowl. The pear will give a wonderful sweetness that contrasts nicely with the other ingredients.
Once the quinoa is cooked and slightly cooled, add it to the mixing bowl along with the corn kernels and diced scallions. Stir carefully to avoid breaking the quinoa grains.
Now, take your kale and slice it thinly. Add the kale to the bowl. This leafy green will add a hearty bite and plenty of nutrients.
For the dressing, choose between the Sweet Mustard Dill sauce or a Honey Greek Salad Dressing. Drizzle it over the salad mixture. I personally love the tangy sweetness of the Honey Greek Salad Dressing!
Toss everything gently using salad tongs or two large spoons until all the ingredients are well combined. Make sure that the dressing evenly coats every piece.
Let the salad sit for about 10 minutes before serving. This resting time allows the flavors to meld beautifully. Serve it slightly chilled or at room temperature.
