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Tomato Pomegranate Quinoa Salad

Difficulty: Moderate
Time: 45 minutes
Serves: 4

Salad

  • 1 cup quinoa
  • 1 ¾ cup vegetable or chicken stock
  • ½ Fresco® Seedless Long English Cucumber, diced
  • ½ lb Concerto® Gold Grape Tomatoes or Concerto® Grape Tomatoes or, halved
  • 1 pomegranate, seeds only
  • 1 tbsp fresh Italian parsley, chopped
  • 1 tbsp fresh mint, chopped
  • 1 tbsp fresh cilantro, chopped

Dressing

  • 1 shallot, minced
  • 1 clove 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. Our sweet Concerto® Gold grape tomatoes with chopped Fresco® Long English Cucumber mix perfectly in this quinoa salad, which can be served with roast chicken or grilled beef for a complete meal.

Instructions

  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. Simmer on low/medium heat 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, cucumbers, tomatoes, chopped herbs and the dressing.
  5. Serve at room temperature.

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