This refreshing Pomegranate Citrus Quinoa Salad is colorful and will compliment any meal. Enjoy at room temperature or chilled.
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Prep Time: 20 minutes – Cook Time: 15 minutes – Total Time: 35 minutes
Yield: 4-6 servings
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Ingredients:
– 2 cups Chicken Stock
– 1 cup Rainbow Quinoa
– 1/4 cup Tangerine White Balsamic Vinegar
– 1/2 cup Blood Orange Olive Oil
– 2 Tbsp Fresh Mint, chopped
– 2 Tbsp Fresh Cilantro, chopped
– 2 Tbsp Fresh Basil, chopped
– 1 tsp Lime Fresco Sea Salt
– 1/2 cup Arils from 1 Pomegranate
– 2 Oranges or 4 Tangerines, peeled and sliced
– 1/4 cup Almonds, chopped
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Instructions:
- In a medium sized stock pot, bring 2 cups of chicken stock to boil and add the quinoa. Reduce heat to medium-low and cook until the water is absorbed, about 12-15 minutes. Remove from heat, cover, and let rest for 10 minutes.
- Meanwhile, whisk together the vinegar, olive oil, mint, cilantro, basil, and sea salt. Pour the dressing over the cooled quinoa. Stir in the pomegranate arils, citrus fruit, and chopped almonds.
- Transfer to a serving dish and enjoy at room temperature or cold.
