3 Tbsp. (45 mL) PLUS 1 tsp./ 5 mL olive oil, divided
2 small carrots, peeled and cut into small cubes, (about 1 1/2 cups /375 mL)
1/2 cup (125 mL) uncooked quinoa
1 tsp. (5 mL) Knorr Selects™ Vegetable Bouillon
1 1/2 cups (375 mL) canned chickpeas, rinsed and drained
1 cup (250 mL) pomegranate seeds
1 cup (250 mL) cubed English cucumber
3 Tbsp. (45 mL) toasted sesame seeds
2 Tbsp. (30 mL) finely chopped flat-leaf parsley
2 Tbsp. (30 mL) white balsamic vinegar
1 Tbsp. (15 mL) finely chopped shallot
Heat 1 tsp./5 mL olive oil in medium saucepan over medium-high heat and cook carrots 2 minutes. Stir in quinoa, 1 cup/250 mL water and Knorr Selects™ Vegetable Bouillon and cook quinoa according to package directions. Remove from heat and cool.
Combine chickpeas, pomegranate seeds, cucumber and sesame seeds In large serving bowl; stir in cooled quinoa.<BR>
Whisk together remaining 3 Tbsp./45 mL olive oil, parsley, vinegar and shallot in small bowl. Add to salad and toss; season, if desired, with salt and pepper.