Herbed Quinoa and Pomegranate Salad
Herbed Quinoa and Pomegranate Salad is :
gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , veganBy Cookie and Kate
juice of lemon
To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes.
Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.To toast the almonds: In a small skillet, heat the almonds over medium-low heat, stirring frequently, until they are fragrant and turning golden on the edges. Don't let them burn!
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.