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Quinoa Salad with Edamame and Pomegranate Seeds


Almond Accents POM Wonderful
3 cups, serves 4-6

1 cup quinoa
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons honey
1-1/2 teaspoons grated or finely minced ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shelled edamame beans (thawed if frozen)
1 package (3.5 oz.) Almond Accents Sweet Almonds and Pomegranate


Cook quinoa according to package directions. Cool to room temperature.
Whisk lime juice, olive oil, honey, ginger, salt and pepper in a large bowl.
Add quinoa, edamame and Sweet Almonds and Pomegranate. Let stand 15 minutes for flavors to blend.

Tip:
To cool quinoa quickly, spread on a baking sheet immediately after cooking.

Chef Notes: For best flavor and quality of pomegranate seeds, serve salad soon after preparing or within 24 hours.