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Harvest Quinoa Salad with Blueberry Pomegranate Vinaigrette

Harvest Quinoa Salad with Blueberry Pomegranate Vinaigrette Serves: 16-20 side salad portions

Ingredients

  • 1 ½ lbs. roasted sweet potatoes cut in small dice
  • 2 tbsp. olive oil
  • ⅛ tsp. RC Harvest Vegetable Base, dry
  • 1½ cups Quinoa rinsed and cooked in a rice cooker with RC Hearty Foundations® Gluten-Free FlavorMatch® Chicken Flavored Base
  • ½ fresh lemon, juiced
  • 3 large granny smith apples, cut into small dice and mixed with splash of lemon juice
  • 1 small red onion thinly sliced
  • 8 packed cups baby arugula and baby kale
  • Blueberry Pomegranate Vinaigrette to dress the salad.
  • pomegranate arils for garnish

Instructions

  1. 1 Peel skin off sweet potatoes and cut into small dice.
  2. 2 Mix with olive oil and dry RC Harvest Vegetable Base.
  3. 3 Roast in a 350°F oven until tender, reserve.
  4. 4 In a fine mesh strainer, rinse quinoa in cold water until water is not cloudy.
  5. 5 Drain well and cook in rice cooker using RC Hearty Foundations® Gluten-Free FlavorMatch® Chicken Flavored Base in place of water.
  6. 6 When cooked cool and reserve.
  7. 7 Mix greens with prepared Blueberry and Pomegranate Vinaigrette and toss.
  8. 8 Plate greens then top with cooked quinoa, cooked sweet potatoes, sliced red onion and diced granny smith apples.
  9. 9 Garnish with pomegranate arils.
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