Name: Pomegranate Quinoa Salad with Tea Vinaigrette Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: For Salad:; 1 bunch arugula; ½ lb snap peas; ¼ cup mint leaves; ½ cup pomegranate seeds; ½ cup roasted hazelnuts; ½ cup goat cheese; 1 cup quinoa; For Vinaigrette:; ½ tbsp dijon mustard; 1 tbsp cider vinegar; 1 tbsp Pure Leaf pomegranate flavor tea; 2 tbsp extra virgin olive oil; ¼ tsp salt; freshly ground pepper

Pomegranate Quinoa Salad with Tea Vinaigrette Recipe

How To Make Pomegranate Quinoa Salad with Tea Vinaigrette

This quinoa salad bursts with juicy pomegranates and delicious crunch from roasted hazelnuts, and served with a uniquely tangy and fruity vinaigrette.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

For Salad:

1buncharugula,washed
½lbsnap peas,trimmed, stringed, cut in half on diagonal
¼cupmint leaves,packed
½cuppomegranate seeds
½cuproasted hazelnuts,coarsely chopped
½cupgoat cheese,crumbled
1cupquinoa

For Vinaigrette:

½tbspdijon mustard
1tbspcider vinegar
1tbspPure Leaf pomegranate flavor tea
2tbspextra virgin olive oil
¼tspsalt
freshly ground pepper,to taste

Instructions

In a medium saucepan, bring the quinoa and water to a boil.
Reduce heat to low then cover and simmer for about 15 to 20 minutes until tender and most of the liquid has been absorbed. Fluff with a fork.

Vinaigrette:

Whisk together the mustard, vinegar and Pure Leaf Pomegranate flavor tea in a small bowl.
Add olive oil in a slow stream, whisking constantly to emulsify. Add salt and pepper, and combine.
Place the dressing in 4 separate small portable containers or plastic baggies.

To Assemble:

Divide the quinoa, snap peas, pomegranate seeds, mint, hazelnuts, goat cheese, and arugula among 4 glass storage jars.
Drizzle vinaigrette over the salad and toss in jar to coat. Serve and enjoy!