Pomegranatehoneyquinoabreakfast Recipes

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POMEGRANATE QUINOA PILAF



Pomegranate Quinoa Pilaf image

Provided by Kelsey Nixon

Time 45m

Yield 4-6 servings

Number Of Ingredients 12

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

POMEGRANATE, HONEY & QUINOA BREAKFAST



Pomegranate, Honey & Quinoa Breakfast image

Delicious, fresh tasting and pretty healthy!! Modified from a recipe found on http://edenkitchen.com

Provided by UmmBinat

Categories     Breakfast

Time 25m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 10

1/3 cup quinoa
1/3 cup milk, substitute
1/3 cup water
1/4 teaspoon cinnamon, powder
1 pinch ginger powder
1 tablespoon flax seed, ground (I use ground sunflower seeds!!)
1 tablespoon unpasteurized honey (raw)
1/4 cup fine desiccated coconut (I left this out but it would probably be good)
handful whole almond, chopped and toasted in a dry frying pan
1/2 pomegranate, seeds of

Steps:

  • Rinse the quinoa in a fine mesh sieve.
  • Place in a medium saucepan with milk, water, cinnamon and pinch of ginger powder. Bring to the boil, then reduce heat and simmer for 15 minute (At this point the quinoa should have a slight crunch when you bite it.) Remove from heat and drain any remaining liquid, if any.
  • Stir in the flaxseed or sunflower seeds, unpasteurized honey and desiccated coconut if using. Mix well.
  • Top with pomegranate seeds and toasted almonds.

Nutrition Facts : Calories 595, Fat 18.4, SaturatedFat 8.4, Cholesterol 11.4, Sodium 113.8, Carbohydrate 98.3, Fiber 14.9, Sugar 44.5, Protein 15.7

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