Prep Time15 minutes
Cooking Time0 minutes
For the dressing
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar (plain or a fruit-infused variety)
1 clove garlic, pressed
1/2 teaspoon kosher or sea salt
For the salad
6 cups cooked quinoa or other rice, seed, and grain mix (such as Trader Joe’s Harvest Blend)
1/2 cup diced fresh red and yellow bell peppers
1/2 red onion, finely diced
1 jar PEARLS Specialties Sliced Kalamata Olives, drained
1/4 cup finely minced fresh chives
1/2 cup fresh pomegranate seeds
Salt and Pepper to taste
Assemble all the salad ingredients. Drizzle the dressing and gently stir to combine.
Serve warm or cold.
Can be prepared a day ahead and refrigerated overnight.
For a touch more sweetness, use dried cherries or cranberries in place of pomegranate seeds. For crunch, add toasted pecans just before serving.