In a small pot, combine quinoa, coconut milk, broth, and a pinch of salt and pepper and bring to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, 12-15 minutes. Leave the lid ajar and allow quinoa to cool.
In a large mixing bowl, combine shallot, pomegranate seeds, spinach, and nuts. In another bowl, mix lemon juice, thyme, olive oil, and generous pinches of salt and pepper.
Add the cooled quinoa and your desired amount of dressing to the large mixing bowl and toss to combine. Serve cool or at room temperature.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 234 (47%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 44mg||2 %|
|Potassium 963.9mg||25 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 48.3g|
|Protein 15.6g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 494
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