Monday, March 10, 2014

Pomegranate Quinoa Salad

Serving: 5-6
1. 3 cups of cooked quinoa
2. 1 pomegranate
3. 4 cups of brussel sprouts
4. 2 teaspoons of olive oil
5. salt to taste
6. 1/3 cup of walnuts

1. Preheat oven to 350 degrees
2.  Place brussel sprouts in a bowl and pour olive oil and salt to taste. Mix well.
3.  Lay out brussel sprouts on a baking sheet and place in the oven for 20 minutes.
4. Allow brussel sprouts to cool off for five minutes, and then cut in halves.
5. In a large bowl, add your cooked quinoa and brussel sprouts.
6. Crush walnuts in your hand to create mini croutons. Add into bowl of quinoa.
7.  Remove the seeds/juice from the pomegranate into your quinoa bowl.  The juice will serve as the dressing.
8.  Toss the salad before serving.