Bird Seed Salad with Pomegranate

Way to go Quinoa 365: The Everyday Superfood - you've inspired another kick-ass meal at our house.  I flipped through my new favourite cookbook tonight after work and settled on page 50 which boasted a delicious recipe for Pomegranate, Almond & Feta Salad.  What I turned it in to was a bright and cheery warm salad - slightly modified and guided by ingredients I had on hand.  Check it out (bold words are the things I changed or added):

Bird Seed Salad with Pomegranate
Ingredients:
1/2 cup chicken stock
1/4 cup quinoa
1/2 cup mixed seed mix - I used the seed trail mix from Amaranth at the Enjoy Centre in St. Albert - it contains sunflower seeds, pepitas, cashews, almonds, a few other things, and dried cranberries!
2 cups spinach leaves
1/2 cup soft-ripened or goat cheese
1 shallot, sliced thinly
1 pomegranate, seeded
3 tbsp cranberry balsamic vinegar (or red wine vinegar)
3 tbsp olive oil
4 tsp honey
1 tsp Dijon mustard
1/2 tsp poppy seeds
salt & pepper to taste

Method:
Cook the quinoa in the usual way; bring the broth and quinoa to a boil, cover and simmer for 10 mins, turn of the heat but leave on the burner for additional 4 minutes and you're done.

Meanwhile, roast your nuts/seeds in a 350degree oven for about 7-8 minutes.  While all this is happening, get the dressing ready: combine vinegar, oil, honey, dijon, poppy seeds and s&p.  Whisk until slightly thickened - set aside.

In your serving plates, start with spinach and top with cheese.

Sprinkle with shallots, quinoa, pomegranate seeds and toasted seeds.

nom nom nom

Top with dressing and enjoy!  Another super quick dinner!  For the record, I would love it if I ordered this salad in a restaurant and actually got something like this - Todd said the only thing missing was a chicken breast, so next time I make it for dinner, I think I would grill some chicken and marinate it with a the same dressing.