quinoa rice blend with pomegranate and pecans

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By Sonna Wagner
from The Villages, FL

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!

serves 6
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For quinoa rice blend with pomegranate and pecans

  • 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
  • 1
    shallot chopped
  • 1
    orange peeled and sliced in to rounds extra virgin olive oil for the orange (optional)
  • salt & pepper to taste
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How To Make quinoa rice blend with pomegranate and pecans

  • 1
    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.
  • 2
    Gently mix the pomegranate seeds,pecans and shallot in to the quinoa rice mix. Taste and adjust the seasoning
  • 3
    Serve with sliced oranges dressed with olive if desired
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