Quinoa Pomegranate Salad

4 Steps to complete

• 1
  To cook quinoa: In a small pot, add vegetable broth and bay leaf. Bring to a boil. Stir in rinsed quinoa, reduce heat to low. Cover and simmer until tender for 15 minutes and ensure that the broth has been absorbed. Transfer quinoa to a flat dish or sheet tray and allow to cool. (8-10 minutes).
• 2
  In a mason jar mix together the pomegranate juice, olive oil, garlic, honey, cinnamon, salt, and black pepper. Set aside.
• 3
  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. When done, cut each slice lengthwise, then into small cubes.
• 4
  In a large salad bowl, add in 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 and enjoy!