Tomato Pomegranate Quinoa Salad

Difficulty: Moderate
Time: 45 minutes
Serves: 4


  • 1 Cup Quinoa
  • 1 ¾ Cup Vegetable or chicken stock
  • ½ Fresco® Long English Cucumber, diced
  • ½ lb Concerto® Gold Grape Tomatoes or Concerto® Classic Grape Tomatoes or, halved
  • 1 Pomegranate, seeds only
  • 1 Tbsp Fresh Italian parsley, chopped
  • 1 Tbsp Fresh mint, chopped
  • 1 Tbsp Fresh cilantro, chopped


  • 1 Shallot, minced
  • 1 love 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

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


  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® long english cucumbers, Concerto® Gold grape tomatoes, chopped herbs and the dressing.
  5. Serve at room temperature.

*This salad will keep in the fridge for 4 days.