I don’t know about you guys, but my schedule has been CRAZY hectic lately. Between working for the judge, volunteering at Legal Aid and working at Williams-Sonoma, my week is pretty much jam-packed. I am always looking for good meals to make that take as little time as possible. This turned out to be a great alternative to packing a sandwich for lunch. I made this the night before, refrigerated it overnight, and just packed the olive oil in a separate tiny container. Then, the next day for lunch, I just mixed in the olive oil and voila! Easy peasy lunch!
1 cup cooked quinoa
1/3 cup pomegranate seeds
4 dried figs chopped in half
1/8 cup golden raisins
1/8 cup dried cran
1 oz prosciutto
1 oz goat cheese crumbled/chopped
Mix quinoa in a bowl with the rest of the ingredients
Sprinkle with salt and pepper
Place in refrigerator until ready to eat
Drizzle with olive oil just before eating
This salad was so easy to make and was a delicious quick meal that I could bring to work with me. I have made it again and I absolutely love it! In fact… I may go make it right now!