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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Nancy Bell
  • 2 cups water
  • 1 cup quinoa
  • pinch of salt
  • 1 cup pomegranate seeds
  • 1 cup spinach
  • 1 cup sliced snow peas
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup orange pepper, chopped
  • 1 cup shredded carrots
  • 1 cup diced cucumber
  • 1 cup chick peas
  • 1 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 1 TBS olive oil
  • 1 TBS balsamic vinegar
  • Salt and pepper, to taste
Rinse quinoa well in a colander.
Put water, quinoa and salt in a medium saucepan and bring to a boil over medium heat. Boil for five minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
Place the quinoa in a large bowl and add the pomegranate seeds and vegetables except spinach. Toss in oil and vinegar. Add salt and pepper to taste.
Line serving bowl with spinach leaves. Spoon salad onto bed of spinach and served chilled or at room temperature.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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