Quinoa with Pomegranate and Pistachio
Are you accommodating a gluten-free diet at your table this Thanksgiving? This quinoa with pomegranate and pistachio is perfect for them. It’s healthy and full of flavor, too!
Quinoa with Pomegranate and Pistachio
Quinoa with Pomegranate and Pistachio
Recipe Type: Appetizer
Author:
Serves: 6
Ingredients
- 2 cups quinoa
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons freshly squeezed lemon juice
- 6 tablespoons pomegranate seeds, plus 2 tablespoons for serving
- 3 tablespoons salted pistachios
- 3 scallions, chopped
- 1 orange, peeled and sliced into rounds (optional)
- Extra-virgin olive oil, for the orange (optional)
Instructions
- Rinse the quinoa in cold water to remove its bitterness.
- Bring 4 cups of salted water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 to 20 minutes.
- Dress with the olive oil and lemon juice, season with salt and pepper, and set aside to cool.
- Gently mix the pomegranate seeds, pistachios, and scallions into the quinoa. Taste and season to taste.
- Serve with sliced oranges dressed with olive oil, if desired.
Calories: 137 Fat: 10 g Carbohydrates: 21 g Sodium: 192 mg Fiber: 5 g Protein: 17 g Cholesterol: 0 mg
Notes
You can easily customize this recipe by adding your favorite cheeses and/or spices.
Thanks to AARP for sharing this great gluten-free recipe!
