Quinoa Salad Bowl with Pomegranates, Avocado, Orange & Brussels with Feta

Slice the Avocado.

Section the Orange

Shred the Brussels

Crumble the Feta

Peel the Pomegranate, separate the seeds from the pith. A helpful hint it to do this under water in a bowl. The seeds will sink and the pith will float.

Prepare the Quinoa:

1 cup quinoa

1 ¾ cups water or stock

Combine the quinoa and water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.

Layer the quinoa in ¼ of the bowl and arrange the remaining ingredients pleasingly around them. Drizzle lightly with a Balsamic Vinagrette and serve.