Bring quinoa, salt, and 1½ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and there is no water left in the pan, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, for dressing, add lemon juice, yogurt, curry powder, salt, and pepper to a bowl and whisk to combine. Transfer quinoa to a larger bowl and add the yogurt dressing while the quinoa is still hot. Stir until all the dressing is absorbed. Let the salad cool.
When the quinoa has cooled to room temperature, add the parsley, cranberries or cherries, pine nuts, pomegranate seeds, and scallions or onions. Makes 2 meal-size servings or 8 to 12 party-style servings. Recipe from Zoe Shannon.
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