Best 2 Pomegranate Honey Quinoa Breakfast Recipes

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Indulge in a delightful culinary journey with "Pomegranate Honey Quinoa Breakfast," a vibrant and wholesome breakfast recipe collection that tantalizes your taste buds and nourishes your body. Embark on a flavor-filled adventure with our star dish, Pomegranate Honey Quinoa Bowl, where fluffy quinoa meets tangy pomegranate, luscious honey, and a symphony of spices. Dive into the creamy delight of Easy Pomegranate Smoothie, a refreshing blend of yogurt, milk, honey, and of course, vibrant pomegranate seeds. Quench your thirst with our invigorating Pomegranate Honey Green Tea, a refreshing fusion of green tea, honey's sweetness, and pomegranate's tartness. For a protein-packed start, try our hearty recipe for Quinoa with Pomegranate and Pistachios, a delectable combination of quinoa, tender chicken, vibrant pomegranate, crunchy pistachios, and a medley of herbs. Our Quinoa and Pomegranate Salad offers a burst of freshness with its vibrant mix of quinoa, pomegranate, cucumber, red onion, and a tangy dressing. And if you're craving a sweet treat, our guilt-free Pomegranate Honey Bites deliver a satisfying crunch and a burst of fruity goodness. Each recipe is meticulously crafted to provide a harmonious balance of flavors, textures, and nutrients, ensuring a delightful and nourishing breakfast experience.

Let's cook with our recipes!

POMEGRANATE, HONEY & QUINOA BREAKFAST



Pomegranate, Honey & Quinoa Breakfast image

Delicious, fresh tasting and pretty healthy!! Modified from a recipe found on http://edenkitchen.com

Provided by UmmBinat

Categories     Breakfast

Time 25m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 10

1/3 cup quinoa
1/3 cup milk, substitute
1/3 cup water
1/4 teaspoon cinnamon, powder
1 pinch ginger powder
1 tablespoon flax seed, ground (I use ground sunflower seeds!!)
1 tablespoon unpasteurized honey (raw)
1/4 cup fine desiccated coconut (I left this out but it would probably be good)
handful whole almond, chopped and toasted in a dry frying pan
1/2 pomegranate, seeds of

Steps:

  • Rinse the quinoa in a fine mesh sieve.
  • Place in a medium saucepan with milk, water, cinnamon and pinch of ginger powder. Bring to the boil, then reduce heat and simmer for 15 minute (At this point the quinoa should have a slight crunch when you bite it.) Remove from heat and drain any remaining liquid, if any.
  • Stir in the flaxseed or sunflower seeds, unpasteurized honey and desiccated coconut if using. Mix well.
  • Top with pomegranate seeds and toasted almonds.

Nutrition Facts : Calories 595, Fat 18.4, SaturatedFat 8.4, Cholesterol 11.4, Sodium 113.8, Carbohydrate 98.3, Fiber 14.9, Sugar 44.5, Protein 15.7

POMEGRANATE QUINOA PILAF



Pomegranate Quinoa Pilaf image

Provided by Kelsey Nixon

Time 45m

Yield 4-6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 medium onion, diced
1 cup quinoa
2 cups low-sodium chicken broth
1/2 cup pomegranate seeds
1/2 cup diagonally sliced scallions
1 tablespoon chopped fresh flat-leaf parsley
Juice of 1/2 lemon
1 teaspoon fresh lemon zest
1 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup slivered almonds, toasted

Steps:

  • Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
  • In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.
  • Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams

Tips:

  • Use ripe pomegranates for the best flavor. Look for fruits that are heavy for their size and have a deep red color.
  • If you don't have a high-powered blender, you can use a food processor to make the pomegranate sauce. Just be sure to process the seeds until they are very smooth.
  • You can adjust the amount of honey in the pomegranate sauce to taste. If you like a sweeter sauce, add more honey. If you prefer a more tart sauce, add less honey.
  • The quinoa breakfast bowls can be made ahead of time. Simply cook the quinoa according to the package directions and let it cool completely. Then, assemble the bowls and store them in the refrigerator for up to 3 days.
  • When you're ready to eat, simply reheat the quinoa in the microwave or on the stovetop. Then, top with the pomegranate sauce, yogurt, and nuts.
  • For a vegan version of the breakfast bowls, use almond milk or coconut milk instead of cow's milk.

Conclusion:

Pomegranate honey quinoa breakfast bowls are a delicious and healthy way to start your day. They're packed with nutrients and antioxidants, and they're also easy to make. Whether you're looking for a quick and easy breakfast or a more substantial meal, these breakfast bowls are a great option. These bowls are also a great way to use up leftover quinoa. If you have some cooked quinoa on hand, simply reheat it and assemble the bowls. You can also add other toppings to your bowls, such as fresh fruit, granola, or chia seeds.

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