Pomegranate Citrus Quinoa Salad
Pomegranate Citrus Quinoa Salad
Bright, colorful, and full of zesty flavors, this Pomegranate Citrus Quinoa Salad is the perfect side to any meal. With the refreshing combo of pomegranate and citrus, it's as delicious at room temperature as it is chilled so you can enjoy it anytime!
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- Author
- Olivelle
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Servings
- 4
- Category
Ingredients
- 2 cups Chicken Stock
- 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
- 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.
- 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
- Transfer to a serving dish and enjoy at room temperature or cold.