Quinoa Rice Blend With Pomegranate And Pecans Recipe

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Quinoa Rice Blend with Pomegranate and Pecans

Sonna Wagner


Original recipe was for quinoa only and pistachio nuts. I'm changing it up and am using a quinoa rice blend ( quinoa,brown & white rice, basmati, wild and red rice) I found at Fresh Market and substituting pecans instead. Optional ingredients: feta or goat cheese. This recipe is versatile enough for you to be creative and make it your way!

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20 Min


20 Min


Stove Top


2 c
quinoa rice blend
3 Tbsp
olive oil, extra virgin
1 1/2 Tbsp
freshly squeezed lemon juice
6 Tbsp
pomegranate seeds
3 Tbsp
toasted pecans
shallot chopped
orange peeled and sliced in to rounds extra virgin olive oil for the orange (optional)
salt & pepper to taste

Directions Step-By-Step

Add 4 cups salted water in a medium sauce pan with tight fitting lid and bring to a boil Stir in 2c of quinoa rice blend reduce the heat and simmer for 15 min or until tender and all the water has been absorbed Remove from heat and let cool then fluff with fork. Dress with the olive oil and lemon juice, season with salt & pepper. Saute shallot until tender.
Gently mix the pomegranate seeds,pecans and shallot in to the quinoa rice mix. Taste and adjust the seasoning
Serve with sliced oranges dressed with olive if desired

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Other Tags: Quick & Easy, Healthy