3 cups cooked and cooled Quinoa
⅓ cup chopped mixed fresh herbs (parsley, basil, cilantro, etc.)
4 oz crumbled Feta cheese
¼ cup pecan pieces
¼ cup pomegranate seeds (if desired)
3 tablespoons extra-virgin olive oil
¼ teaspoon each salt and pepper
2 tablespoons pomegranate concentrate
squeeze of lemon
Cook about 1 ½ cups Quinoa to yield 3 cups cooked, cool.
In a large bowl, combine the quinoa, chopped herbs, pecans, feta cheese & pomegranate seeds (if desired.)
In a separate bowl, wisk together oil, pomegranate concentrate, lemon juice, salt and pepper. Pour dressing over quinoa and mix. Serve.