Pomegranate Quinoa Salad With Vinaigrette Recipe Recipes Net

Ingredients

1buncharugula,washed

½lbsnap peas,trimmed, stringed, cut in half on diagonal

¼cupmint leaves,packed

½cuppomegranate seeds

½cuproasted hazelnuts,coarsely chopped

½cupgoat cheese,crumbled

1cupquinoa

½tbspdijon mustard

1tbspcider vinegar

1tbspPure Leaf pomegranate flavor tea

2tbspextra virgin olive oil

¼tspsalt

freshly ground pepper,to taste

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.

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.

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!