Red Quinoa Salad

with Goat Cheese & Pomegranate


  • 2 Cups Primeal Red Quinoa
  • 1 Cup Pomegranate
  • 115 g Goat Cheese
  • 2 Cups Fresh Baby Spinach
  • 2 Cups Cooked or Pickled Beets
  • 1/2 Cup Crushed Pistachios
  • 3/4 Cup Iliada Extra Virgin Olive Oil
  • 1/4 Cup 2-Leaf Balsamic Vinegar


  1. Combine quinoa with 4 cups water in a medium saucepan; bring to a boil. Cover & reduce heat to low, and simmer until quinoa is tender and the water has been absorbed, approximately 15 minutes. Remove from heat give it a stir and set aside to cool.  Season with salt, pepper & a drizzle of olive oil.
  2. For the vinaigrette combine the olive oil & balsamic vinegar in a jar. Add a pinch of sea salt and     several grinds of black pepper. Close the lid and shake well. Add a spoonful of honey if desired.
  3. 3/4 cup extra-virgin olive oil
  4. In a large salad bowl toss all ingredients together; add dressing and toss gently.
  5. Garnish with chopped pistachios, crumbled goat cheese & pomegranate. 

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