Pomegranate Citrus Quinoa Salad
Pomegranate Citrus Quinoa Salad
Brie Thompson
6
15 minutes
25 minutes
Bright, juicy, and packed with fresh herbs, this pomegranate citrus quinoa salad brings color to any table. Pomegranate seeds and orange slices add pops of sweetness, and a dressing of Mojito White Barrel Aged Balsamic and Blood Orange Infused Olive Oil, plus Lime Fresco Infused Sea Salt, adds zesty citrus and mint. It tastes just as good at room temperature as it does chilled.
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Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 2 cups Chicken Stock (*see notes for vegan option)
- 1 cup Rainbow Quinoa
- ¼ cup Mojito White Barrel Aged Balsamic
- ½ cup Blood Orange Infused Olive Oil
- 2 Tbsp Fresh Mint, chopped
- 2 Tbsp Fresh Cilantro, chopped
- 2 Tbsp Fresh Basil, chopped
- 1 tsp Lime Fresco Infused Sea Salt
- ½ cup Pomegranate Seeds
- 2 Oranges or 4 Tangerines, peeled and sliced
- ¼ cup Almonds, chopped
Directions
- Bring Chicken Stock to a boil in a medium pot. Add the quinoa. Reduce the heat to medium low and cook until the liquid is absorbed, 12 to 15 minutes. Remove from the heat, cover, and let rest for 10 minutes.
- Meanwhile, whisk together Mojito White Barrel Aged Balsamic, Blood Orange Infused Olive Oil, mint, cilantro, basil, and Lime Fresco Infused Sea Salt in a small bowl.
- Fluff the quinoa with a fork and let cool completely. Pour the dressing over the quinoa. Fold in the pomegranate seeds, oranges, and almonds.
- Transfer to a serving dish and serve at room temperature or chilled.