This recipe for pomegranate quinoa pilaf is an quick, stylish, and festive side dish. Furthermore, it’s healthy and you can make it ahead of time!
I really do not know about you, but at times I struggle with coming up with facet dishes for dinner. I totally appreciate facet dishes and Josh is far more of the type of male that if you can try to eat it and love it on it’s very own, all the better.
Hardly ever thoughts the simple fact that he is hungry an hour later on and whipping up his new evening snack, a protein shake.
But when it comes to aspect dishes, I am not wholly inspired to make them. I have my fantastic old standbys, like a facet salad (which I do make a definitely superior “house” salad), some sort of roasted vegetable or frozen veggie heated up ( I provide peas and eco-friendly beans a lot), or of study course the very good outdated child favourite, a crescent roll.
Just lately, I did baked potatoes which I really don’t do barely ever and it was delicious. And if I’m serving Mexican meals you can wager there is Mexican rice and beans on the aspect. But typically speaking, that’s it. Not extremely interesting!
I had forgotten all about this quinoa pilaf on the weblog until eventually I was heading by the archives not that extended in the past and I really don’t know why I really do not serve this much more normally. For 1 factor, it’s gluten no cost which is wonderful for a ton of individuals. I really do not have any gluten intolerant men and women in my household, but I know a ton of men and women who are gluten intolerant and so just sharing some thing like this presents a distinct selection for them.
This is also a much healthier food with tons of texture. I like the crunch of the toasted almonds and the fresh burst of taste in the pomegranate arils, and just the extra clean/lightness that the lemon juice brings to the dish.
Not to mention, this is an easy dish to put together and make for somebody if you come about to be bringing them a food. You could prepare it and just go away off the arils until eventually they’re completely ready to take in.
I like that this is also a facet dish that you could carry to a holiday break or potluck collecting if you by yourself are gluten-free of charge, that way you know that at least one thing there is gluten-absolutely free.
I just enjoy how easy and how pretty this food is. So if you also uncover your self in a facet dish rut or are wanting for a gluten cost-free dish, I guarantee that this one particular will hit all the containers for ya!
Elements
- 2 TB olive oil
- 1/2 medium onion, diced
- 1 cup quinoa
- 2 cups reduced-sodium hen broth
- 1/2 cup pomegranate seeds
- 1/2 cup diagonally sliced scallions
- 1 TB chopped contemporary flat-leaf parsley
- juice of 1/2 lemon
- 1 tsp contemporary lemon zest
- 1 tsp sugar
- salt and freshly floor black pepper
- 1/2 cup slivered almonds, toasted
Directions
Warmth 1 tablespoon of olive oil in a weighty-bottomed saucepan over medium-superior heat. Saute the onion right until translucent and aromatic. Insert the quinoa and stir to coat. Add the chicken broth and provide to a boil. Lower the warmth and simmer for about 20 minutes, until finally the liquid is absorbed and the quinoa is tender.
In a little pan more than reduced-medium heat, toast the almonds stirring at times until the get started to scent fragrent and start off toasting. Set apart.
In a substantial mixing bowl, incorporate 1 tablespoon of olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Incorporate the quinoa and time with salt, and pepper to style.
Garnish with toasted slivered almonds.
Nourishment Data:
Produce: 6
Serving Measurement: 1
Sum For every Serving:
Calories: 183Complete Extra fat: 10gSaturated Extra fat: 1gTrans Unwanted fat: 0gUnsaturated Excess fat: 8gCholesterol: 0mgSodium: 102mgCarbs: 20gFiber: 3gSugar: 9gProtein: 5g
Nutrition data just isn’t generally accurate.
