A beautiful quinoa dish that has the ideal proportions of fruit and veggies. Serve this as a side dish or include it in your lunch.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 cube vegetable bouillon
- 2 cups broccoli florets
- ½ cup finely diced red onion
- ½ cup finely chopped Brazil nuts
- 1 large pomegranate, seeded
- 2 tablespoons olive oil, or to taste
- 1 tablespoon balsamic vinegar, or to taste
- 1 teaspoon honey, or to taste
- salt and ground black pepper to taste
Instructions
- Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
- Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
- Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.
Reviews
Very tasty! Just found this recipe today and had leftover pomegranate to use so thought I would try it. Followed recipe except used walnuts instead of Brazil nuts. Am saving this one.