- 1 Cup Quinoa
- 1 Cup Light Coconut Milk
- 1/3 Cup Vegetable Broth
- 2 Large Shallots
- 2 Tbsp. Coconut Oil
- 1 Cup Fresh Pomegranate Seeds
- 4 Cups Organic Baby Spinach
- 1/2 Cup Toasted Pistachio Nuts
- 2 Tbsp. Orange Juice (or Lemon/Lime Juice)
- 2 tsp. Fresh Thyme or 1 tsp. Dried Thyme
- 3 Tbsp. Olive Oil
In a small pot, combine the quinoa, coconut milk, water and a pinch of salt and pepper and bring to a boil. Reduce heat to a simmer, cover, and cook until the liquid is absorbed, this will take about 10-12 minutes. Empty quinoa into a bowl and allow to cool.
Slice the shallots width wise into thin coins. Heat up the oil in a 8-10” saute pan. Once it’s just shimmering, add in the slice shallots. Stand by them, as they’ll burn quickly. They will dance around a bit, and once you see the edges turn golden flip them over or move them around. Set up a double layer of paper towels, remove the shallots just as they turn brown and drain on the paper towels.
In a small bowl, mix the orange juice, thyme, olive oil and generous pinches of salt and pepper. Mak sure the quinoa is room temperature before you toss, or it will wilt the spinach. In a salad bowl, toss the spinach, half of the cooked quinoa, half of the pom seeds and half of the pistachios with desired amount of dressing. Garnish the top with the rest of the pom seeds, pistachios and all of your crispy shallots. Little grind of fresh pepper and enjoy.
Source: Sprouted Kitchen