Quinoa Salad with Pomegranate

Toasting the quinoa brings out the nuttiness in this nutritious salad. Serve with roast chicken or grilled beef for a complete meal.

Salad

• 1 cup quinoa
• 1 ¾ cup vegetable or chicken stock
• ½ Fresco™ Seedless Cucumber, diced
• ½ lb. Concerto™ Grape Tomatoes, halved
• 1 pomegranate, seeds only
• 1 Tbsp. fresh Italian parsley, chopped
• 1 Tbsp. fresh mint, chopped
• 1 Tbsp. fresh cilantro, chopped

Dressing

• 1 shallot, minced
• 1 clove garlic, minced
• ¼ cup fresh lemon juice (about 2 lemons)
• ½ cup extra virgin olive oil
• ½ tsp. kosher salt
• 1 tsp. sugar
• ½ tsp. chili powder
• ¼ tsp. ground cumin
• ¼ tsp. ground coriander

Instructions:

1. Heat a medium skillet over moderate heat and add quinoa. Toast for 5 minutes or until quinoa starts to pop and turn light brown.
2. Remove quinoa and add to stock waiting in a medium saucepan. Cook for 15 minutes or until all stock is absorbed.
3. In a small bowl, whisk together all the dressing ingredients.
4. Toss quinoa with pomegranate seeds, Fresco™ cucumbers, Concerto™ tomatoes, chopped herbs and the dressing.
5. Serve at room temperature.

This salad will keep in the fridge for 4 days.