Day Eleven - Pomegranate FTW!

I just stuffed myself silly on a seriously yummy dish I threw together this evening! I based the idea loosely off the Bulgar Salad recipe from the WF website. I had sort-of similar ingredients, and the end result was AWESOME!!

Quinoa Pomegranate Salad with Toasted Pecans

Ingredients:

1c quinoa
2c veggie stock
1 leek, cut in half lengthwise and sliced thin
1/3c pomegranate seeds
1/3c toasted pecans, roughly chopped
a few handfuls of spinach, roughly chopped
Bragg's liquid aminos
garlic powder, to taste
fresh cracked black pepper

Instructions:

- Preheat oven 375 - toss pecans with a dash of Bragg's, and toast in oven for about 10 minutes. Give them a quick rough chop when cooled.
- Bring stock to boil - add Bragg's (to taste), garlic powder and quinoa, and simmer for 10 - 15 minutes, or until all liquid is absorbed.
- In a separate pan, steam-saute leek with a dash of veggie stock for a minute or two, then add spinach, a dash of Bragg's, and another dash of stock. Cook down for about a minute, or until spinach is barely wilted.
- When quinoa and the spinach and leek mixture are somewhat cooled, toss everything together (pomegranate seeds and pecans too) in a bowl with a few twists of fresh cracked black pepper.


As always, the measurements are an estimation (except for the stock and quinoa), since I'm terrible about measuring things!!!