Quinoa and Pomegranate Salad
Calories 177 (30% from fat)
Fat 5.9 gram
Saturated Fat 0.6 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 296 mg.
Carb 26 gram
Fiber 4 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 6 gram
6 cups water
1 tsp. kosher salt
1 1/2 cups quinoa, rinsed in cold water 3 times
1/3 cup sliced almonds, toasted
1/2 cup scallion greens, washed and sliced into thin rounds
1 cup, flat-leaf parsley, washed and chopped
1 cup pomegranate seeds (about 1 pomegranate worth)
1 Tbsp. extra virgin olive oil
1 tsp. red wine vinegar
1 tsp. Splenda or Stevia
lightly salt and pepper to taste
1. Put water and salt in a large pot and bring to a boil. While it's heating up, triple rinse the quinoa. You can either use a strainer or run fresh water over the quinoa in a pot and drain it.
2. Once the water is boiling, add the quinoa, reduce heat and simmer until most of the water is absorbed, 10 to 15 minutes. Drain any excess water out with a strainer, cool to room temperature, cover and put in the refrigerator. Let it sit for approximately 2 hours until it's chilled.
3. To toast almonds, pre-heat oven to 350 degrees Fahrenheit. Place almonds in a single layer on a baking sheet. Bake to 10 to 15 minutes, until they start to brown. Flip them every few minutes and make sure they stay in a single layer.
4. Mix together the remaining six ingredients, from scallions to Splenda in a bowl. Then toss together with quinoa and separate into eight servings. Divide the toasted almonds and sprinkle them across the top of each serving.
Yield: 8 Servings