Pomegranate Pistachio Quinoa
Pomegranate Pistachio Quinoa

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


1 cup quinoa, any color or tri-colored

2 Tblsp coconut oil

1 Tblsp honey, preferably raw

3 Tblsp fresh squeezed lemon juice (about 3/4 of an organic lemon)

1 tsp Homemade Curry Powder (see recipe in Herbs, Spices & Seasonings category)

1/4 tsp kosher or sea salt

1/4 tsp ground cinnamon

1/2 cup pomegranate arils (seeds)

2 average sized scallions, thinly sliced (about 1/3 cup)

1/4 cup roasted pistachio nuts, coarsely chopped (see Tip#1)


1 Cook Quinoa (see recipe in Rice & Grains category). Uncover, fluff with a fork & set aside to cool 15 minutes.

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).

Pomegranate Pistachio Quinoa

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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