First, make the candied pecans. Preheat oven to 300 degrees. Line a baking sheet with parchment paper (don’t skip lining your baking sheet).

In a large bowl whisk the egg white and water vigorously by hand until very foamy, about 2 minutes. Add the nuts and stir to coat well.

Stir in the sugars, cinnamon, and salt and mix until nuts are evenly coated. Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer. Bake for 25 to 30 minutes, watching carefully so nuts don’t burn. The coating may appear bubbly and wet in the center of the baking sheet even when nuts are ready to be pulled from oven, but the coating will firm up as the nuts cool.

Allow nuts to cool on baking tray for at least 30 minutes. When nuts are cool enough to handle break into clusters. Transfer nuts to airtight containers and store at room temperature for up to one month.

To make the dressing, whisk together the ingredients in a small bowl. Stir desired amount of dressing into quinoa mixture. Refrigerate salad for at least 2 hours, or up to 2 days.

In a large bowl, toss together the quinoa, herbs and green onions. Just before serving, stir in the pomegranate seeds and chopped candied pecans. If needed, stir in additional dressing before serving.