Pomegranate Steak With Quinoa Recipes

POMEGRANATE QUINOA PILAF

Pomegranate Quinoa Pilaf image

Provided by Kelsey Nixon

Time 45m

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1/2 medium onion, diced
1 cup quinoa
2 cups low-sodium chicken broth
1/2 cup pomegranate seeds
1/2 cup diagonally sliced scallions
1 tablespoon chopped fresh flat-leaf parsley
Juice of 1/2 lemon
1 teaspoon fresh lemon zest
1 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup slivered almonds, toasted

Steps:

Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.
Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams

QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE

Quinoa Salad with Broccoli, Nuts, and Pomegranate image

A lovely quinoa dish with just the right mix of fruit and vegetables. Serve this as a side or in your packed lunch.

Provided by Anonymous

Categories Salad Grains

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups water
1 cup quinoa
1 cube vegetable bouillon
2 cups broccoli florets
½ cup finely diced red onion
½ cup finely chopped Brazil nuts
1 large pomegranate, seeded
2 tablespoons olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
1 teaspoon honey, or to taste
salt and ground black pepper to taste

Steps:

Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

Nutrition Facts : Calories 417 calories, Carbohydrate 48.4 g, Fat 21.6 g, Fiber 6.2 g, Protein 10.8 g, SaturatedFat 6.1 g, Sodium 28.3 mg, Sugar 15.9 g

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