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Pomegranate Seed Quinoa Salad

September 28, 2010

Boiling Quinoa

Quinoa is an unusual grain, which you should welcome into your home. Found near the dried beans or grains in your grocery store, it is one of the only grains that is also a protein. Fairly easy and fast to cook, boil the quinoa like you do rice, with 1 cup quinoa to 2 cups of water. When on medium heat, it should take about 15 minutes. Paired with pomegranate seeds, you have a meal loaded with nutritious antioxidants.

Tonight AAM has a lacrosse game, so dinner couldn’t be too heavy, so once again my thoughts turned to emptying out the pantry. Thinking about what would compliment the leftover quinoa and pomegranates burning a hole in my kitchen, I threw in some sliced almonds and broccolini to create a great salad. Last minute, I added balsalmic vinegar, olive oil, and goat cheese. It was a great light meal.  I imagine this salad would be perfect cold or warm, as a main dish or a side. Remember, be flexible with your meals and find new compliments every day!

Pomegranate Seed Quinoa Salad

  • 1 cup of pomegranates seeds (these days, you can buy them outside the fruit in a package)
  • 1 cup of chopped broccolini
  • 1/3 cup of sliced almonds
  • 1 cup of quinoa
  • 2 cups of water
  • 1 cup of veggie broth
  • 2 tb olive oil
  • 2 tb basalmic vinegar
  • Salt and Pepper
  • Goat Cheese hand crumbled (optional)
  1. In a pot, throw in chopped broccolini with the veggie broth. Cook for 10 minutes, or until the broccolini turns a bright/dark green. Remove from pan, and set aside.
  2. Add the water and quinoa, and let cook over medium for 10-15 minutes.
  3. Once the quinoa is cooked, throw in pomegranate seeds, almonds, and cooked broccolini.
  4. In a small bowl, whisk olive oil, balsalmic vinegar, salt, and pepper.
  5. Serve the quinoa salad in bowls, and drizzle a little dressing on each serving.
  6. Sprinkle goat cheese on top (optional)
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