Bird Seed Salad with Pomegranate
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
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|