Christmas Quinoa Salad (makes 4-5 cups)
1-2 tablespoons olive oil
1 cup uncooked tricolour quinoa
2 cups low sodium chicken or vegetable stock
1 cup fresh pomegranate seeds
1/2 cup dried cranberries (optional)
1/2 cup roasted pumpkin seeds
1/2 cup feta or goat cheese crumbles
1/3 cup chopped fresh parsley
1 scallion, thinly sliced
Salt and pepper to taste
Balsamic glaze (for drizzle)
Directions
Heat olive oil in a saucepan over medium heat. Add quinoa and toast for 3-4 minutes, stirring often.
Stir in the vegetable stock and a pinch of salt. Bring to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid. Remove pan from heat and allow the quinoa to rest for 5 minutes, covered. Fluff with a fork. Cool in refrigerator or freezer for 10-20 minutes.
Transfer cooled quinoa to a large serving bowl.
Gently fold in remaining ingredients. Season with salt and pepper to taste.
Drizzle salad with balsamic glaze prior to serving, if desired.