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Curried Pomegranate Pistachio Quinoa
This healthy curried pomegranate pistachio quinoa is naturally vegetarian and gluten-free!
Course:
Breakfast, Brunch
Cuisine:
American, Mediterranean
Servings:
2
servings
Calories:
732
kcal
Author:
Jennifer Farley
Ingredients
1 1/2
cups
quinoa,
cooked
2
tablespoons
coconut oil,
melted
1
tablespoon
honey
(see note)
Juice of 1/2 a lemon
1
teaspoon
curry powder
1/4
teaspoon
ground cinnamon
1/4
teaspoon
kosher salt
1/4
cup
toasted pistachios,
chopped
1/4
cup
pomegranate seeds
2
green onions,
sliced thin
Instructions
In a large bowl, whisk together the coconut oil, honey, lemon juice, curry powder, cinnamon and salt.
Add the quinoa and toss to coat evenly.
Stir in the pistachios, pomegranate seeds and green onions.
Serve warm or at room temperature.
Notes
Use light agave nectar instead of honey for a vegan version of this dish.
Nutrition
Calories:
732
kcal
|
Carbohydrates:
100
g
|
Protein:
21
g
|
Fat:
29
g
|
Saturated Fat:
13
g
|
Sodium:
300
mg
|
Potassium:
956
mg
|
Fiber:
12
g
|
Sugar:
12
g
|
Vitamin A:
185
IU
|
Vitamin C:
5.2
mg
|
Calcium:
85
mg
|
Iron:
6.9
mg