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Ingredients

• 1 avocado, cubed
• 1/2 cup cranberry juice
• 2 tablespoons extra virgin olive oil
• 1/3 cup crumbled feta cheese
• salt and fresh ground pepper, to taste
• 1/2 wedge iceberg lettuce, shredded
• 1/4 cup pomegranate juice
• 1/3 cup pomegranate seeds
• 1/2 cup quinoa
• 2 radishes, thinly sliced
• 1/2 teaspoon red wine vinegar
• 2 small tangerines, segmented
• 1 cup chicken broth or vegetable broth

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Ready In 30 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• Combine all ingredients in a jar/cup with a lid; shake well and let stand.
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Step 2

• Combine quinoa and broth in a saucepan and bring mixture to a boil.Lower heat, cover and simmer for 15 minutes; remove from heat and let cool.
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• Length: 15 minutes

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Step 3

• Layer shredded lettuce on a large plate.
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Step 4

• Layer cooled quinoa on top of salad.
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Step 5

• Add tangerine, avocado and sliced radishes.
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Step 6

• Sprinkle feta cheese and pomegranate seeds.Shake or mix the salad dressing very well and add desired amount to salad.
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Step 7

• Serve.

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