Pomegranate Pistachio Quinoa
October 27, 2016
A kick of spice, a burst of tang, a hint of sweetness & a nice bit of crunch makes this dish simply awesome & one you'll want to make over & over again. It even makes a fantastic, healthy, anytime snack. Because of it's color scheme this makes a perfect, healthy addition to your Christmas holiday table. Your family & guests are going to love it!
Serves: 4 as a side dish or 2 for a light meal
2 Heat coconut oil on medium heat till melted & hot.
3 In a 2.5 quart glass bowl; briskly whisk hot coconut oil, honey, lemon juice, curry, salt & cinnamon till smooth.
4 Add cooked quinoa & gently toss till coated.
5 Add pomegranate, scallions & pistachios. Toss gently till well combined.
6 Serve barely warm or at room temperature (see Tip# 2 for more serving suggestions).
Tips & Suggestions
1 A mortar & pestle works great to break up the pistachio nuts to a "coarsely chopped" consistency.
2 To make a hearty meal for 2 or just to stretch it out to feed more people... add 1 cup of any of the following; hand torn cooked chicken meat, whole medium sized cooked shrimp, any roasted vegetable such as cauliflower, broccoli or red bell pepper, & serve on a bed of organic baby spinach leaves or baby spinach/kale/chard mix.
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