This mediterranean salad makes good use of seasonally-available pomegranate and festive pistachio. Throw in some mint (I paid the extra $1.25 at the supermarket for the fresh kind and was not disappointed!) and you have a real blockbuster dish. For extra sustenance, I add organic canned chickpeas, which pair perfectly with the Toasted Quinoa.
1 pomegranate, de-seeded
1 cup of cooked Toasted Quinoa
1/2 can of organic chickpeas (organic chickpeas are softer and plumper than conventional)
sprigs of fresh mint, chopped
1/4 cup of salted shelled pistachios (if you can't find salted, then add kosher salt to end recipe)
fresh lemon and olive oil, to taste
Combine quinoa, pistachio, chickpeas and mint in bowl. Dress with olive oil and lemon. Serve with pomegranate seeds spooned on top. Easy dish with standout ingredients and textures -- the mint is really what pulls it all together.
You could serve this at any fancy holiday party. spread the gift of good health!