jeweled quinoa salad

ingredients

4 servings

1 package (5 oz) organicgirl© PROTEIN GREENS ^♥
⅓ cup organicgirl© pomegranate balsamic dressing
½ cup quinoa
¼ teaspoon fine sea salt
¼ teaspoon saffron threads
2 navel oranges
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup roughly chopped fresh dill
4 green onions, thinly sliced
1 cup pomegranate seeds
⅓ cup shelled unsalted pistachios
½ cup crumbled feta

substitutions

^♥ substitute with baby arugula

directions

1. in a medium saucepan, combine quinoa, salt, saffron, and ¾ cup water. bring to a boil, reduce the heat to simmer, cover, and cook until tender, about 12 minutes. Fluff with a fork, then spread out on a plate to cool.

2. cut off the top and bottom of both oranges so they stand upright on a cutting board. use a sharp knife to cut off the peel and white pith, following the curve of the fruit to expose the orange flesh. holding the oranges over a bowl to catch any juices, cut on either side of each of the white pith divisions running up and down the fruit to release the orange segments.

3. in a large bowl toss together cooled quinoa, orange segments and juice, greens, mint, cilantro, dill, green onion, pomegranate seeds, and dressing. top with pistachios and feta.