Superfood Salad with Rougette Bavarian Red

Serves 4
Prep time: approx. 30 minutes

INGREDIENTS:

1 ¼ cup quinoa
3 ¼ cup vegetable broth
1 small pomegranate
1 bunch (3.5 oz) baby spinach
2 red apples
1 avocado
2 tbsp. lime juice
2 wedges ROUGETTE Bavarian Red
¼ cup honey
¼ cup mustard
2 tbsp. walnut oil
Salt
Pepper

INSTRUCTIONS:
1. Boil the broth, then add quinoa, cover, and simmer for approx. 10 minutes. Remove pot from heat. Leave the quinoa to swell for approx. 5 minutes, covered. In the meantime, cut the pomegranate in half and remove the seeds. Sort and wash the spinach and shake to dry.
2. Wash and core the apples and cut into cubes. Cut the avocado in half and remove the pit. Remove the avocado from the peel and cut into cubes. Drizzle apples and avocado with lime juice. Cut the cheese into strips. Combine honey, mustard, salt and pepper. Add oil. Arrange the quinoa, cheese, spinach, avocado, and apples in bowls. Sprinkle pomegranate seeds over the top. Drizzle with dressing.