Pomegranate, Quinoa and Chicken Salad
Add pomegranate to a main-course salad for a burst of flavor and good nutrition
2 c. cooked quinoa, cooled (about 1 c. uncooked)
3 small boneless, skinless chicken thighs, cooked and diced (about 1 c. packed)
2 c. baby spinach
1 medium carrot, pared and shredded
1 small red onion, thinly sliced
1 c. pomegranate arils (seeds)
1 tsp. curry powder
⅛ tsp. ground ginger
½ tsp. salt
¼ tsp. pepper
¼ c. pomegranate juice
1 Tbsp. balsamic vinegar
1 Tbsp. canola oil
For the salad, combine quinoa, chicken, spinach, carrot, onion and arils in a large bowl. Toss gently, but well. For the dressing, stir together curry powder, ginger, salt, pepper and pomegranate juice in a small bowl. Stir in vinegar and oil. Pour over salad just before serving and toss gently.
Note: If desired, substitute 1 cup cooked, diced chicken breast or shrimp for chicken thighs.
Makes 4 (1 cup) servings
Nutrition information per serving: 265 calories; 9 g total fat; 14 g protein; 32.5 g carbohydrates; 31.5 mg cholesterol; 340 mg sodium; and 4.5 g dietary fiber.