POM Ginger Glazed Asparagus And Toasted Quinoa

POM-Ginger Reduction:

1. Bring pomegranate juice, ginger, sugar and red wine vinegar to a boil in a non-reactive saucepot over medium high heat. Reduce to a simmer.
2. Reduce POM mixture to light syrup or by half.
3. Remove from heat and strain out ginger pieces. Let cool and reserve for later use.

Quinoa:

1. In a medium saucepan, add a little oil and place on medium heat.
2. Add the quinoa and toast, stirring, for 2 to 3 minutes. The quinoa should have a very nutty aroma.
3. Pour in 1 cup water or stock and a sprinkle of salt; increase the heat to bring to a boil. Reduce to a simmer for 15 to 20 minutes, or until tender and liquid has evaporated.
4. Using a fork, fluff the quinoa, place on a plate and let cool to room temperature.

Asparagus:

1. Preheat a large sauté pan on medium-high heat. Coat the pan with olive oil.
2. Add asparagus and sear on all sides until golden brown.
3. Add shallots and sauté for 1 minute.
4. Add ½ cup chicken stock and butter.
5. Reduce the stock by three-quarters.
6. Add POM-Ginger Reduction and glaze asparagus.
7. Once sauce is thick and asparagus is glazed, remove from heat and add the remaining chives.

To Plate:

1. Place a spoonful of the quinoa in the center of a dinner plate.
2. Arrange the asparagus on and around the quinoa, then spoon some of the POM-Ginger Reduction over the asparagus.
3. Garnish with arils and serve.
4. Repeat for the remaining three plates.