Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe. Available at Amazon.com.
Ingredients
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 1 tsp. Knorr tomato bouillon, optional
- 2/3 cup pomegranate seeds (about 1/2 of a pomegranate)
- 2 clementines, peeled
- 1 cup sweet potato, peeled and chopped
- 1 small granny smith apple
- 1/4 cup feta cheese
Lemon Honey Vinaigrette
- 2 tbsp. olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. pepper, more or less to taste
- 1 tbsp. honey
- 4 tbsp. lemon juice, or one medium lemon squeezed
Instructions
- In a small saucepan, combine quinoa with water and tomato bouillon if desired. The tomato bouillon gives the quinoa more flavor which I really like with quinoa. Bring to a boil, reduce heat to low, and cover the pan with a lid.
- Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.
- Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.
- Meanwhile wash, peel, and chop your sweet potato. Cook the sweet potato in a medium saucepan with a little bit of olive oil (1-2 tbsp.) over medium heat until tender. If you don’t have time to cook it that way, wash the potato, poke some holes in it with a fork and cook it in the microwave until tender (about 4 minutes for a small sweet potato). Let it cool and then cut in half. The skins should peel off easily and then you can chop up the potato into smaller pieces.
- Deseed half of a pomegranate, peel 2 clementines, wash and chop a small apple. Combine the quinoa, pomegranate seeds, clementine, apple, and sweet potato in a medium sized bowl. Lightly stir as to not mash the potatoes,
- In a small bowl, combine the olive oil, sea salt, pepper, honey, and lemon juice. Briskly whisk and then pour over salad. Lightly stir once more.
- Top with crumbled feta cheese.
Serve immediately or store covered in the fridge for up to 4 days.
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