{"id":1774,"date":"2019-05-09T21:18:33","date_gmt":"2019-05-09T21:18:33","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=1774"},"modified":"2024-11-17T18:09:57","modified_gmt":"2024-11-17T18:09:57","slug":"pomegranate-citrus-quinoa-salad","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2019\/05\/09\/pomegranate-citrus-quinoa-salad\/","title":{"rendered":"Pomegranate Citrus Quinoa Salad"},"content":{"rendered":"

This refreshing Pomegranate Citrus Quinoa Salad is colorful and will compliment any meal. Enjoy at room temperature or chilled.<\/div>\n
…<\/div>\n
<\/div>\n
Prep Time:\u00a0<\/em>20 minutes –\u00a0Cook Time:\u00a0<\/em>15 minutes –\u00a0Total Time:\u00a0<\/em>35 minutes<\/div>\n
Yield:\u00a04-6 servings<\/div>\n
<\/div>\n
…<\/div>\n

Ingredients:<\/strong><\/p>\n

–\u00a02\u00a0cups\u00a0Chicken Stock<\/div>\n
–\u00a01\u00a0cup\u00a0Rainbow Quinoa<\/div>\n
–\u00a01\/4\u00a0cup\u00a0Tangerine White Balsamic Vinegar<\/a><\/div>\n
–\u00a01\/2\u00a0cup\u00a0Blood Orange Olive Oil<\/a><\/div>\n
–\u00a02\u00a0Tbsp\u00a0Fresh Mint,\u00a0chopped<\/div>\n
–\u00a02\u00a0Tbsp\u00a0Fresh Cilantro,\u00a0chopped<\/div>\n
–\u00a02\u00a0Tbsp\u00a0Fresh Basil,\u00a0chopped<\/div>\n
–\u00a01\u00a0tsp\u00a0Lime Fresco Sea Salt<\/a><\/div>\n
–\u00a01\/2\u00a0cup\u00a0Arils from 1 Pomegranate<\/div>\n
–\u00a02\u00a0Oranges or 4 Tangerines,\u00a0peeled and sliced<\/div>\n
–\u00a01\/4\u00a0cup\u00a0Almonds,\u00a0chopped<\/div>\n
…<\/div>\n
Instructions:<\/strong><\/div>\n
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    \n
  1. 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.<\/li>\n
  2. 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.<\/li>\n
  3. Transfer to a serving dish and enjoy at room temperature or cold.<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>
    \n \n \"Print\n <\/a>\n <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-1774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salad"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=1774"}],"version-history":[{"count":1,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1774\/revisions"}],"predecessor-version":[{"id":1780,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1774\/revisions\/1780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/1778"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=1774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=1774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=1774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}