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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.
Course
Main Course, Side Dish
Cuisine
Middle Eastern, Vegan, Vegetarian
Keyword
easy, healthy meal, quick
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
223
kcal
Author
Eva Burg
Ingredients
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
US Customary
-
Metric
Instructions
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).
Nutrition
Calories:
223
kcal
|
Carbohydrates:
26
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
602
mg
|
Potassium:
328
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1435
IU
|
Vitamin C:
18.1
mg
|
Calcium:
171
mg
|
Iron:
2.5
mg