Middle Eastern Pomegranate Quinoa
Simple and easy, Middle Eastern Pomegranate Quinoa is a very versatile recipe which can be served as a salad or hot as a side or main dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 2 cups vegetable stock
- 1/4 teaspoon saffron threads
- 1 cup quinoa
- 1 tablespoon olive oil extra virgin
- 1 squeeze lemon juice
- Zest of 1 lemon preferably organic
- 1/2 pomegranate
- 1 cup feta cheese crumbled ( omit for a vegan version)
- 1 cup fresh mint roughly chopped
- 1 cup flat parsley roughly chopped
In a big saucepan bring the vegetable stock to a boil, then add the saffron.
Rinse the quinoa and add it to the boiling stock. Cover with a lid and let simmer at low temperature for 15-20 minutes.
Turn off the stove, add the pomegranate seeds and let it rest with the lid on for another 5-10 minutes.
Fluff up the quinoa using a fork.
Stir in the olive oil, lemon juice and lemon zest and sprinkle with fresh mint, parsley and feta cheese (omit if vegan).
Calories: 223kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 602mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 18.1mg | Calcium: 171mg | Iron: 2.5mg