Pomegranate Balsamic Quinoa Salad

I had a client recently inquire about a cooking tutorial… so while we are no professional videographers, we had to try! Join Megan & Matt as we make our delicious and healthy recipe featuring tangy seasonal fruit, juicy organic chicken, crunchy romaine and pumpkin seeds, and savory quinoa. I like that it is nutritionally balanced, full of complex flavors and textures, yet relatively simple and straightforward. It is 100% whole foods, gluten free, organic, non-GMO, and can easily be made vegetarian or vegan by omitting the cheese and/or chicken. We hope you enjoy!

Pomegranate Balsamic Quinoa Salad

Ingredients:
2 head of romaine
1.5 cups uncooked quinoa
3 cups of vegetable or chicken broth
1 pomegranate
1 small apple
1 package of feta or goat cheese
½ cup pumpkin seeds
8 oz raw chicken
1 tbsp olive oil
½ tsp garlic powder
Dash of salt & pepper
1 bottle of Organic Girl or Organic Salad Girl dressing (we use the Pomegranate Balsamic or Maple Apple)

Instructions:

1. Wash your romaine heads, destem, and chop roughly. Set aside in a large bowl.
2. Bring your broth to a boil in a medium pan, then add the quinoa. Turn the heat down to low/medium and stir every few minutes. It should be fully cooked in about 15 minutes. Set aside to cool.
3. Chop your chicken into 1 inch pieces. In a bowl, mix the olive oil, garlic powder, salt and pepper. Mix well, then transfer the chicken to a hot pan. Stir every few minutes, and your chicken will be fully booked when completely white, about 8-10 minutes. Set aside to cool.
4. While your chicken is cooking, chop your apple into small pieces and remove the arils from the pomegranate (see video for details on how best to do this).
5. Using the same pan you used for chicken (or a new one, if there’s anything stuck to it), turn the heat up to high and then pour in your pumpkin seeds. Stir regularly for a couple minutes, until they are lightly toasted.
6. If using feta, open your package and crumble it. If using goat cheese, cut into chunks.
7. Layer your cooked quinoa on top of your chopped romaine in the bowl, then add the apple, pomegranate arils, chicken, cheese, and top with the toasted pumpkin seeds. Drizzle with your dressing and enjoy!

Warmly,
Megan Normansell, CHC, AADP, CFH

Certified Holistic Health Counselor/ Certified Herbalist/Holistic Nutritionist/Wild Edibles Guide

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Copyright Megan Normansell 2020. All rights reserved.

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