Rinse the quinoa, combine it with water in a medium saucepan. Bring to a boil, cover and simmer over low heat for about 15 minutes or until water is absorbed. Spread out on a baking sheet to cool completely.
Chop onion, parsley and mint. Combine with cooled quinoa in a large bowl.
Whisk oil, lemon juice, zest, salt and pepper together and toss the salad.
Top with pomegranate arils and serve or chill until serving time.