Did I mention I was addicted to quinoa? I served this
simple salad at a dinner party I had recently and it was an instant hit. The
recipe is adapted from “Quinoa 365″ by Patricia Green and Carolyn Hemming. The
original recipes calls for feta cheese but I found that goat cheese works much
better with the sweet dressing and the toasted almonds.
Quinoa Pomegranate Salad
Salad Ingredients:
- ¼ cup of quinoa
- 1 head butter lettuce, ripped in bite-size pieces
- ¼ cup red onion, sliced
- Arils from 1 small pomegranate
- ¼ cup slivered almonds, toasted
- ¼ cup goat cheese, crumbled
To cook the quinoa, rinse it first, then cover with
1/2 cup of water in a pot. Bring to a boil, then reduce to minimum heat to
simmer for 10-15 minutes, or until grain is soft. Set aside to cool for about
10 minutes with the pot covered.
Dressing Ingredients:
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- 1 Tbsp honey
- 1 tsp dijon mustard
Layer the lettuce, sliced red onion, pomegranate
arils, toasted almonds and the cooked quinoa (once cooled) in serving bowls.
Top with the dressing.
No comments:
Post a Comment