2 cups Chicken Stock
1 cup Rainbow Quinoa
¼ cup Tangerine Balsamic Vinegar
½ cup Blood Orange EV Olive Oil
2 Tbsp fresh chopped Mint
2 Tbsp fresh chopped Cilantro
2 Tbsp fresh chopped Basil
1 tsp Lime Fresco Sea Salt
Arils from 1 Pomegranate (about ½ cup)
2 oranges or 4 tangerines, peeled and sliced
¼ cup Almonds, chopped
Bring 2 cups of chicken stock to boil and add the quinoa. Reduce heat to medium-low and cook until the water is absorbed, about 12-15 minutes. Remove from heat, cover, and let rest for 10 minutes.
Meanwhile, whisk together the vinegar, olive oil, mint, cilantro, basil, and sea salt. Pour the dressing over the cooled quinoa. Stir in the pomegranate arils, citrus fruit, and chopped almonds.
Transfer to a serving dish and enjoy at room temperature or cold.