Pomegranate quinoa salad

Ingredients

1 cup of quinoa
1 3/4 to 2 cups chicken stock
2 cups of baby spinach leaves, chopped
1 pomegranate
Feta cheese

Dressing
3 tsp honey 1 tsp dijon mustard 1 tbsp raspberry balsamic vinegar 3 tbsp olive oil salt and pepper to taste (optional)

Directions

Cook the quinoa according to the packet instructions and leave to cool. (I used chicken stock instead of plain water for some extra flavor). Turn off the heat and leave the pan on the stove for a couple of minutes. A few minutes later fluff the quinoa with a fork. Let it cool.

Seed the pomegranate.

Whisk together dressing ingredients. Set aside.

Lightly Toss together the spinach, pomegranate seeds, the quinoa and a couple of tablespoons of dressing. Top with crumbled feta and serve immediately.