1 cup black or red quinoa, rinsed well in a mesh colander
6 stalks of leafy organic celery, leaves picked and reserved, cut into a small dice
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 clove garlic, crushed
1 teaspoon ground allspice
salt and pepper, to taste
loose 1/2 cup curly parsley, chopped
2 pomegranates, arils carefully removed