Quinoa (pronouced keen-wah) is an excellent food choice for vegetarians who want to incorporate nourishing traditional foods in their diet. Many think it is a grain but it is actually the fruit of an herb plant and it is related to spinach. It is also a complete protein, gluten free, and a very healthy choice for those who want to up their protein intake and avoid becoming a “grainarian”. Combining quinoa with pomegranate gives it a unique and flavorful twist and this dish could easily make an appearance at a healthy Thanksgiving or holiday dinner.
Just remember that when cooking with quinoa make sure to rinse the seeds thoroughly in water before cooking so that you rinse away the natural chemcials called saponins. They are mildly toxic and quite bitter so you will want to rinse well or even soak for a few minutes, changing the rinse water at least once.
Pomegranate Quinoa
1 C Quinoa
1 C pomegranate juice
1 C orange juice
1/2 C water
1/3 cup pecans, chopped
1 C pomegranate seeds
3/4 C dried cranberries
1/4 C feta cheese crumbles
4-5 basil leaves, minced
Salt an pepper to taste
In a saucepan cook quinoa, juices, and water. Bring to a boil, reduce heat, and simmer until quinoa is cooked and juices are absorbed (12-15 minutes). Turn heat off and let sit with lid on for 5 minutes. Fluff the quinoa with a fork and allow to cool. When the quinoa is cooled, add remaining ingredients and mix. Serve and enjoy!
Related article: 10 Ways to Cook Quinoa
