quinoa rice blend with pomegranate and pecans
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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prep time
20 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 cups quinoa rice blend
- 3 tablespoons olive oil, extra-virgin
- 1 1/2 tablespoons freshly squeezed lemon juice
- 6 tablespoons pomegranate seeds
- 3 tablespoons toasted pecans
- 1 shallot chopped
- 1 orange peeled and sliced in to rounds extra virgin olive oil for the orange (optional)
- salt & pepper to taste
How To Make quinoa rice blend with pomegranate and pecans
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Step 1Add 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.
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Step 2Gently mix the pomegranate seeds,pecans and shallot in to the quinoa rice mix. Taste and adjust the seasoning
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Step 3Serve with sliced oranges dressed with olive if desired
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Rice Sides
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Dairy Free
Diet:
Low Sodium
Ingredient:
Rice/Grains
Culture:
Mediterranean
Method:
Stove Top
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