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.
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
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In a medium saucepan, bring the quinoa and water to a boil.
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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:
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Whisk together the mustard, vinegar and Pure Leaf Pomegranate flavor tea in a small bowl.
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Add olive oil in a slow stream, whisking constantly to emulsify. Add salt and pepper, and combine.
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Place the dressing in 4 separate small portable containers or plastic baggies.
To Assemble:
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Divide the quinoa, snap peas, pomegranate seeds, mint, hazelnuts, goat cheese, and arugula among 4 glass storage jars.
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Drizzle vinaigrette over the salad and toss in jar to coat. Serve and enjoy!
Nutrition
- Calories: 520.98kcal
- Fat: 32.64g
- Saturated Fat: 5.91g
- Trans Fat: 0.00g
- Monounsaturated Fat: 20.01g
- Polyunsaturated Fat: 4.91g
- Carbohydrates: 43.79g
- Fiber: 9.54g
- Sugar: 7.82g
- Protein: 18.18g
- Cholesterol: 10.35mg
- Sodium: 292.69mg
- Calcium: 219.62mg
- Potassium: 875.62mg
- Iron: 6.51mg
- Vitamin A: 175.80µg
- Vitamin C: 46.55mg
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