Prepare quinoa. Rinse the quinoa in cold water (this step is optional, but I find it helps cook it better). Add 1 C of quinoa to 1 C of vegetable stock + 1 C of water. Once boiling, reduce to a simmer and cover for 10-12 minutes until the quinoa is cooked. Remove from heat and let cool. You can even place in the fridge and all the mix-ins later on. It is best to have the quinoa cold before mixing with the rest of the ingredients. That said, if you like quinoa hot, go for it!
While quinoa is cooling, start to prepare the rest of the mix-ins. Peel and separate wedges of the mandarin oranges, set aside goat cheese/almonds and pomegranate seeds.
Add quinoa and mixins to a large mixing bowl. Add in olive oil, maple syrup, balsamic, and salt. Mix well. Store in the Ello Products container until you are ready to enjoy it!
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