Pomegranate Quinoa Salad

Serving: 5-6

Ingredients

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

Directions
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.  

Pesto Spread

Serving: Makes about 1 cup worth

Ingredients

1. 2 cups of basil leaves

2. 1/4 cup of chopped walnuts

3. 1 teaspoon of crushed garlic

4. 2/3 cup of olive oil

Directions

1. Add basil leaves, chopped walnuts, and olive oil in a blender.  Grind until basil mixture is smoothened.  

*Note: (You can either stop before all pieces of walnuts are fully grinded.  It's just a personal choice on how you like the consistency of your pesto).  

2.  Remove basil mixture out of the blender and place in a mixing bowl.

3. Add crushed garlic.  Mix well.