Best 4 Pomegranate Quinoa Pilaf Recipes

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Indulge in the vibrant flavors and textures of Pomegranate Quinoa Pilaf, a delectable dish that combines ancient grains, juicy pomegranates, and aromatic spices. This healthy and flavorful side dish is a perfect accompaniment to grilled meats, roasted vegetables, or fish. Made with simple, wholesome ingredients, this pilaf is a delightful blend of nutty quinoa, sweet and tangy pomegranate arils, savory toasted nuts, and fragrant herbs. The addition of warm spices like cumin and cinnamon adds depth and warmth to the dish, while fresh mint and parsley provide a refreshing contrast. Explore variations of this recipe, including a savory Pomegranate Quinoa Pilaf with roasted vegetables or a sweet and tangy Pomegranate Quinoa Salad with a honey-lemon dressing.

**Recipes Included:**

- Pomegranate Quinoa Pilaf:
- A step-by-step guide to preparing the classic Pomegranate Quinoa Pilaf with detailed instructions and cooking tips.

- Savory Pomegranate Quinoa Pilaf with Roasted Vegetables:
- A variation of the classic recipe that incorporates roasted vegetables like carrots, zucchini, and bell peppers for an extra boost of flavor and nutrients.

- Sweet and Tangy Pomegranate Quinoa Salad:
- A refreshing and flavorful quinoa salad with a honey-lemon dressing, featuring juicy pomegranate arils, crisp cucumbers, and crumbled feta cheese.

- Pomegranate Quinoa Stuffed Bell Peppers:
- A creative and delicious meal prep idea that combines the flavors of Pomegranate Quinoa Pilaf with bell peppers stuffed with a savory quinoa filling.

Check out the recipes below so you can choose the best recipe for yourself!

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

QUINOA PILAF WITH CHICK PEAS, POMEGRANATE, AND SPICES



Quinoa Pilaf with Chick Peas, Pomegranate, and Spices image

Two superfoods in one dish! Pomegranate juice is considered by many nutritionists to be a superfood, with powerful antioxidant properties and cancer-fighting benefits. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 6

Number Of Ingredients 11

1 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
1/2 teaspoon salt
2 garlic cloves, minced
1 cup quinoa, cooked (4 cups cooked quinoa)
1 cup cooked chick peas (canned are fine), rinsed
1/4 cup pomegranate seeds
1 cup thickened yogurt
1 small garlic clove, pureed (optional)

Steps:

  • Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside.
  • Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and salt, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Taste and adjust salt. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds.
  • Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 283 milligrams, Sugar 5 grams

QUINOA PILAF WITH BUTTERNUT SQUASH & POMEGRANATE



QUINOA PILAF WITH BUTTERNUT SQUASH & POMEGRANATE image

Categories     Apple

Number Of Ingredients 14

2 cup water
1 cup quinoa, uncooked
1 TBS extra-virgin olive oil
1 small butternut squash, peeled, seeded & cut into 1-inch chunks
1/2 cup onion, chopped
2 garlic cloves, diced
1/4 tsp salt
1/8 tsp black pepper, ground
2 tsp thyme, fresh
1 cup vegetable stock
3 TBS pomegranate syrup
1 TBS lemon juice
1/2 cup pomegranate arils
1/3 cup pistachios, shelled & chopped

Steps:

  • In a small pot, bring to boil: 2 cup water Stir in: 1 cup quinoa , uncooked Return to boil, then cover pot and reduce heat to simmer. Continue simmering until quinoa is cooked, approximately 12-15 minutes. In the meantime, heat a non-stick skillet over medium-high heat and add: 1 TBS extra-virgin olive oil When oil is hot, add: 1 small butternut squash , peeled, seeded & cut into 1-inch chunks 1/2 cup onion , chopped Sauté vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes. Add to the vegetables: 2 garlic cloves , diced 1/4 tsp salt 1/8 tsp black pepper, ground 1 tsp thyme, fresh Mix in: 1 cup vegetable stock 3 TBS pomegranate syrup 1 TBS lemon juice Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat. When quinoa is done, fluff with a fork and pour into a large mixing bowl. Gently mix in the squash mixture with the quinoa. Stir in: 1/2 cup pomegranate arils 1/3 cup pistachios , shelled & chopped 1 tsp thyme, fresh Adjust seasoning to taste and serve hot.

QUINOA PILAF WITH CHICK PEAS, POMEGRANATE AND SPICES



QUINOA PILAF WITH CHICK PEAS, POMEGRANATE AND SPICES image

Categories     Side     Steam     Healthy

Yield 6

Number Of Ingredients 12

1 teaspoon cumin seeds
3/4 teaspoon coriander seeds
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
1/2 teaspoon salt
2 garlic cloves, minced
1 cup quinoa, cooked (4 cups cooked quinoa)
1 cup cooked chick peas (canned are fine), rinsed
1/4 cup pomegranate seeds
For garnish (optional):
1 cup thickened yogurt
1 small garlic clove, pureed (optional)

Steps:

  • 1. Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside. 2. Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and salt, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Taste and adjust salt. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds. 3. Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt. Yield: Serves 6 Variation: Some people like to drizzle a few drops of lemon juice over the top of this pilaf. Advance preparation: This can be made a day ahead and reheated.

Tips:

  • Use high-quality ingredients: Fresh, ripe pomegranates and quinoa will give you the best results.
  • Rinse the quinoa well: This will help to remove any bitter saponins.
  • Toast the quinoa before cooking: This will give it a nutty flavor.
  • Use a flavorful broth: Chicken, vegetable, or beef broth will all work well.
  • Add the pomegranate seeds at the end of cooking: This will prevent them from becoming mushy.
  • Serve immediately: Pomegranate quinoa pilaf is best enjoyed fresh.

Conclusion:

Pomegranate quinoa pilaf is a delicious and versatile dish that can be served as a main course or side dish. It's a great way to enjoy the flavors of pomegranate and quinoa, and it's also a healthy and nutritious meal. With its vibrant color and unique flavor, pomegranate quinoa pilaf is sure to impress your family and friends.

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