Ingredients
- 3 cups arugula
- 1 cup diced avocado
- 1/3 c sun dried tomatoes
- 2 oz goat cheese ( can substitute something else , but should be a soft , crumbly , flavorful cheese)- the Publix brand I used is 40 mg per oz.
- 1/3 cup pine nuts
- 1/2 cup diced tomatillos or green tomatoes
- 1/3 cup fresh pomegranate seeds.. could use maybe fresh cranberries or even white raisins and raspberries.
Directions:
1/4 cup cooked , then toasted quinoa… I spread mine on cookie sheet and lightly toasted in oven.
I used the boil-in-bag quinoa this time, as I was in a hurry. Not too bad.
Dress with a little olive oil, balsamic and fresh cracked pepper… whatever ratio of oil and vinegar you prefer.
