Ingredients:
1/4 c. Cranberry Pear White Balsamic
1/4 c. Blood Orange Olive Oil
1 Tbsp. whole grain mustard
salt & pepper to taste
Salad:
2 c. Quinoa
4 c. water
1 c. fresh pomegranate seeds
1/4 c. fresh chopped parsley
2 Tbsp. fresh chopped chives
1 1/4 c. crumbled feta or goat cheese
1/4 c. Cranberry Pear White Balsamic
1/4 c. Blood Orange Olive Oil
1 Tbsp. whole grain mustard
salt & pepper to taste
Salad:
2 c. Quinoa
4 c. water
1 c. fresh pomegranate seeds
1/4 c. fresh chopped parsley
2 Tbsp. fresh chopped chives
1 1/4 c. crumbled feta or goat cheese
Instructions:
Whisk ingredients for dressing in small bowl (set aside). Bring 4 cups of water and Quinoa to boil in large sauce pan, and cook uncovered over medium heat for 10 minutes (or until all liquid is absorbed). Transfer to large serving bowl and let cool. When cool, add remaining ingredients and gently stir. Pour dressing over quinoa salad and chill for 2 hours before serving.
