Pomegranate, Raisin and Quinoa Salad

Serves: 
4

Chef Brandon Neumen and Dietitian Emily Burson
School Nutrition Plus
Los Angeles

Through their catering company, registered dietitian Emily Burson and chef Brandon Neumen serve more than 20,000 scratch-made school meals to students in Southern California every day. They also host Alphabet Produce Train events in elementary schools, introducing kids to fresh produce from every letter of the alphabet. This vegan, gluten-free salad was a big hit in the school cafeterias.
 

Ingredients

4 cups water
1 tsp. salt
2 cups quinoa
¾ cup pomegranate arils
¾ cup golden raisins
¾ cup Vidalia onion dressing or vinaigrette

 

Steps

1. In large saucepan, bring 4 cups water and salt to a boil. Add quinoa; cover and reduce heat to low. Simmer 15 minutes.
2. Remove from heat; let quinoa stand, covered, for 5 minutes. Uncover; let cool 30 minutes.
3. In large bowl, toss quinoa with remaining ingredients. Refrigerate until chilled.

Photo courtesy of School Nutrition Plus
 

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