Chickpea and Quinoa Salad with Pomegranate – Balsamic Vinaigrette

Name: Chickpea and Quinoa Salad with Pomegranate – Balsamic Vinaigrette
Prep time: 10M
Total time: 20M
Yield: 4-6 Servings
Ingredients: 1 tbsp. Adobo All-Purpose Seasoning with Pepper; 1 cup Organic Quinoa; ¼ cup Extra Virgin Olive Oil; 2 tbsp. Balsamic Vinegar; 1 tbsp. Chickpea and Quinoa Salad with Pomegranate – Balsamic Vinaigrettepomegranate juice; 5 cups Chickpea and Quinoa Salad with Pomegranate – Balsamic Vinaigrettekale, stemmed and chopped; 1 can Chick Peas; 2 cups Chickpea and Quinoa Salad with Pomegranate – Balsamic Vinaigrettehalved cherry tomatoes; 2 Chickpea and Quinoa Salad with Pomegranate – Balsamic Vinaigrettelarge Gala apples, cored, and cut into 1/2-inch pieces; ¼ cup Chickpea and Quinoa Salad with Pomegranate – Balsamic Vinaigrettepomegranate arils; ¼ cup Chickpea and Quinoa Salad with Pomegranate – Balsamic Vinaigrettesliced almonds, optional

Jump to recipe

If you’re planning your menu for the week, here’s a perfect dish: Chickpea and Quinoa Salad with Pomegranate – Balsamic Vinaigrette. This plant-based recipe combines GOYA® Organic Quinoa, along with creamy GOYA® Chick Peas, kale, tomatoes, apples and a pomegranate-balsamic vinaigrette. The result is a delicious salad which is perfect as a main dish or side dish for dinner. Once prepared, it can be refrigerated for 3 to 4 days, leaving the dressing on the side.

Total Time

20m

Prep Time:10m

Yields:4-6 Servings

Save

Ingredients

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided, plus more to taste

1 cup

GOYA® Organic Quinoa or GOYA^® Organic Tri-Color Quinoa , rinsed and drained

¼ cup

GOYA® Extra Virgin Olive Oil

2 tbsp.

GOYA® Balsamic Vinegar

1 tbsp.

pomegranate juice

5 cups

kale, stemmed and chopped

1 can
(15.5 oz.)

GOYA® Chick Peas , drained and rinsed

2 cups

halved cherry tomatoes

large Gala apples, cored, and cut into 1/2-inch pieces

¼ cup

pomegranate arils

¼ cup

sliced almonds, optional

Directions

Kitchen View

Step 1

In medium saucepan over medium-high heat, bring 4 cups water and 2 tsp. Adobo to boil. Add quinoa, and bring to a simmer, stirring occasionally, until tender, about 10 minutes, strain and cool completely.

Step 2

In a small canning jar, add olive oil, vinegar and pomegranate juice. Cover tightly with lid and shake to combine. Season with Adobo, to taste.

Step 3

In a large serving bowl, add quinoa, kale, chickpeas, tomatoes and apples, and toss to coat. Top with pomegranate arils and serve.

Meal Prep Tip: When meal prepping, store salad in an airtight container to keep your meal fresh. Keep the dressing separate. This salad can typically be stored in the refrigerator for up to 3 to 4 days. Label the container with the date for easy tracking!