Ingredients:

  • 1 cup (170g) Tri-color or White Quinoa
  • 2 cups (475ml) Water or Vegetable Broth
  • 0.5 tsp Sea salt
  • 1 cup English cucumber, diced
  • 1 cup Cherry tomatoes, halved
  • 0.5 cup Red onion, finely minced
  • 0.5 cup Fresh flat-leaf parsley, chopped
  • 0.25 cup Fresh mint, chiffonade
  • 0.5 cup Feta cheese, crumbled
  • 0.5 cup Pomegranate arils
  • 0.25 cup Toasted pine nuts
  • 0.25 cup Extra virgin olive oil
  • 2 tbsp Aged balsamic vinegar
  • 1 clove Garlic, grated into a paste
  • 1 tsp Dijon mustard
  • 0.5 tsp Dried oregano

Instructions:

  1. Rinse 1 cup quinoa. Place the grains in a fine mesh sieve and run cold water over them for at least 60 seconds until the water runs completely clear.
  2. Toast the grains. Add the damp quinoa to a dry saucepan over medium heat for 3 minutes until you hear a faint crackling and smell a nutty aroma.
  3. Add 2 cups broth. Pour the liquid and 0.5 tsp salt into the pan carefully.
  4. Simmer the base. Bring to a boil, then turn the heat to the lowest setting and cover. Cook for 15 minutes until all liquid is absorbed.
  5. Steam and fluff. Remove from heat and let it sit, covered, for 5 minutes. Use a fork to lift and separate the grains until they look light and airy.
  6. Whisk the dressing. In a small jar, combine 0.25 cup olive oil, 2 tbsp balsamic, garlic paste, 1 tsp Dijon, and 0.5 tsp oregano. Shake vigorously until the mixture is thick and opaque.
  7. Dress the warmth. Pour half the dressing over the warm quinoa.
  8. Prep the vegetables. Dice 1 cup cucumber, 1 cup tomatoes, and 0.5 cup red onion while the quinoa cools to room temperature.
  9. Combine the mix. Fold the vegetables, 0.5 cup parsley, and 0.25 cup mint into the cooled quinoa.
  10. Add the finish. Gently toss in 0.5 cup feta, 0.5 cup pomegranate, and 0.25 cup toasted pine nuts until the colors are evenly distributed.