autumn quinoa salad


  • 2 cups spring greens
  • 2 cups cooked quinoa
  • 1-2 medium apples, cored and chopped
  • 1 medium pear, cored and chopped
  • 1/2 pomegranate, seeded
  • 1/8 tsp salt
  • 1/8 tsp pepper 
  • 3 tbsp red wine vinegar
  • 1 1/2 tsp sugar
  • 1 1/2 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/3 cup olive oil
  • fresh ground pepper to taste

Cook quinoa. Layer the greens on a large serving platter or in individual bowls. Top with some un-fried quinoa. Add apples, pears, pomegranate and sprinkle with salt and pepper. Top with fried quinoa, if using. Drizzle with vinaigrette.

Combine the vinegar, sugar, mustard, garlic, and salt in a food processor. With the machine running, slowly add the olive oil until well thickened. Remove from the food processor and add add freshly ground pepper to taste.

Source: Dishing the Divine via Food Gawker


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