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1 Cup vegetable broth
1 bay leaf
1/2 Cup white quinoa (rinsed)
1 Cup pomegrante seeds (arils)
1 Cup stemmed and thinly sliced lacinato kale
1/3 Cup diced English cucumber
2 scallions, thinly sliced
1 Tbsp. cilantro, chopped
1/4 tsp. salt
1/4 Cup sliced almonds, toasted
4 oz. wedge of Sierra® Cotija Cheese from V&V SUPREMO®

For the Pomegranate Vinaigrette

3 Tbsp. pomegranate juice
1 1/2 Tbsp. olive oil
1 garlic clove, minced
2 Tbsp. honey
1/8 tsp. ground cinnamon
1/8 tsp. salt
1/8 tsp. ground black pepper

Method of Preparation

  1. To cook quinoa: Add vegetable broth and bay leaf to a small pot. Bring to a boil. Stir in rinsed quinoa, reduce heat to low. Cover and simmer until tender for 15 minutes. The broth should be absorbed. Transfer quinoa to a flat dish or sheet tray and allow to cool, 8¬-10 minutes.
  2. Add the pomegranate juice, olive oil, garlic, honey, cinnamon, salt, and black pepper to a bowl. Whisk to combine. Set aside.
  3. For the cheese: Preheat a nonstick skillet or a griddle over medium heat for 2 minutes. Slice Cotija wedge in half lengthwise, place the two halves in the skillet and sear each side for 30 seconds, or until golden brown on each side.
  4. Cut each slice lengthwise, then into small cubes.
  5. In a large salad bowl, add cooked quinoa, pomegranate seeds, kale, cucumber, scallion, cilantro, salt, toasted almonds, and Cotija cheese. Drizzle in the pomegranate vinaigrette and lightly toss all ingredients together until well incorporated. Serve chilled.

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