Bowl directions: First cook the quinoa. Rinse quinoa and then combine the quinoa and water in a medium pot. Bring to a boil, cover and reduce the heat, simmer for 15 minutes. Then remove from the heat and let it sit covered for an extra 10 minutes. Once the 10 minutes is up, fluff with a fork and set side and cool. Once cooled, in a bowl mix the cooked quinoa, prepped pomegranates seeds and chopped curly parsley and mixed them all together to created the grain base for the salad. While the quinoa is cooking, prep the vegetables and salad toppers. Line a baking sheet with parchment paper and prepare the VG Gourmet Mini Kebab Plant-based Bites following the packaging instructions. Once the kebabs are ready and cooled, assemble your salad and enjoy!