Go Back
Print Recipe

Micro Greens Salad with Quinoa, Pancetta and Pomegranate

Ingredients

  • 2 ounces micro greens I used Trader Joe's Organic Micro Greens
  • 1/2 cup quinoa after cooking, cooked according to directions
  • 1/4 cup pomegranate seeds
  • 1/2 avocado chopped
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons pancetta chopped in very small pieces, cooked until crisp
  • 1/4 cup fresh beets finely grated or thinly julienned
  • splash of extra virgin olive oil and red wine vinegar
  • Note - add more or less of the salad ingredients to suit your own taste.

Instructions

  • Toss micro greens and beets with a little olive oil and your favorite vinegar. Set aside.
  • Spoon a layer of quinoa, drizzled with olive oil, on a serving platter. Sprinkle on some pomegranate seeds, then add a mound of the greens mixture, then the avocado, and finish with the pancetta, more pomegranate and finally the blue cheese.
  • Of course you can toss everything together in a salad bowl if you like.