Finely chop the parsley and mint using a sharp knife to prevent bruising the leaves. Dice the tomatoes into small, even cubes so they blend evenly into the salad. Chop the red onion very finely to ensure it distributes flavour without overpowering each bite. Keep everything ready before assembling.

In a large bowl, add the cooled quinoa, followed by parsley, mint, tomatoes and red onion. Scatter the pomegranate arils carefully so they remain whole. Toss gently using a spoon to maintain texture and prevent crushing the seeds.

Whisk together freshly squeezed lemon juice, extra virgin olive oil, salt and black pepper until the mixture looks slightly emulsified. Pour this dressing evenly over the quinoa mixture. Fold gently so every grain absorbs the citrus and olive oil coating.

Let the salad rest for at least ten minutes before serving. This resting time allows the herbs to release aroma and the quinoa to soak up the dressing fully. Serve at room temperature or lightly chilled for a refreshing Ramadan side.