Pomegranate Pistachio Quinoa
Author: 
Recipe type: Side or Salad
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 7 cups
 
Pomegranate Pistachio Quinoa: Made with celery, red onion, lemon zest and juice. Oil and gluten free
Ingredients
  • 2 cups dry quinoa, soaked for at least 4 hours, or overnight and drained
  • 4 cups water/vegetable broth
  • 1 cup small diced celery
  • ½ cup small diced red onion
  • zest of 1 lemon, juice of 2 (about ½ cup juice)
  • 1 cup pomegranate seeds
  • ⅔ cup golden raisins, soaked for 5 minutes in warm water, & drained
  • 1 cup chopped pistachios
  • ½ tsp sea salt
  • 2 tbsp fresh parsley (or more to taste)
  • freshly ground pepper if desired
Instructions
  1. Make quinoa: Place soaked and drained quinoa into pot with water. Bring to a boil and reduce to simmer. Cook until water is absorbed and/or quinoa is tender but not mushy. If additional water remains, drain using a mesh colander. Let cool for 30 minutes.
  2. Add in remaining ingredients. If serving right away, add in pistachios. If you plan on serving this later, add pistachios right before serving to maintain crunch. This salad will last for 1 week.
  3. Serve on its own, as a base to a stew like my Moroccan Chickpea Tangine (recipe coming soon), on top of a salad or a roasted portobello.
Notes
330 mg of potassium, if you omit pistachios you will save 50 calories/serving and 4 g of fat.
Nutrition Information
Serving size: ½ cup Calories: 180 Fat: 5.5 g Saturated fat: < 1 g Carbohydrates: 27 g Sugar: 8.4 g Fiber: 3.8 g Protein: 5.8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/pomegranate-pistachio-quinoa/