This refreshing Pomegranate Citrus Quinoa Salad is colorful and will compliment any meal. Enjoy at room temperature or chilled.
2 cups Chicken Stock
1 cup Rainbow Quinoa
1/4 cup Tangerine White Balsamic Vinegar*
1/2 cup Blood Orange Olive Oil*
2 Tbsp Fresh Mint, chopped
2 Tbsp Fresh Cilantro, chopped
2 Tbsp Fresh Basil, chopped
1 tsp Lime Fresco Sea Salt*
1/2 cup Arils from 1 Pomegranate
2 Oranges or 4 Tangerines, peeled and sliced
1/4 cup Almonds, chopped
*Available at The Pantry
1. 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.
2. 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.
3. Transfer to a serving dish and enjoy at room temperature or cold.