This Thanksgiving, are there any gluten-free options available at your table? They will love this pomegranate and pistachio quinoa. It is flavorful and nutritious as well.
QUINOA WITH PISTACHIO AND POMEGRANATE Pomegranate and pistachio-topped quinoa Appetizer-type recipes Written by Foodieaholic Serves: Six components quinoa, two cups Pepper and salt Extra virgin olive oil, 3 teaspoons Lemon juice, freshly squeezed, 1 1/2 tablespoons Pomegranate seeds: 6 teaspoons plus 2 tablespoons for serving Pistachios salted in three tablespoons 3 scallions chopped, 1 orange peeled, and rounds of rounds-cut orange (optional) Olive oil extra-virgin for the orange (optional) Instructions To get rid of the quinoa’s bitterness, rinse it in cold water. 4 cups of salted water should come to a boil. For 15 to 20 minutes, add the quinoa, lower the heat, cover the pan, and simmer. Add salt and pepper, drizzle with olive oil and lemon juice, and allow to cool. Combine the quinoa with the pomegranate seeds, pistachios, and scallions gently. To taste, add seasoning. If desired, serve with orange slices dipped in olive oil. 137 calories Fat: 10 g 21 g of carbohydrates 192 mg of sodium 5 g of fiber 17 g of protein 0 mg of cholesterol Notes Your favorite cheeses and/or spices can be easily added to this recipe to make it your own.
We appreciate AARP sharing this fantastic gluten-free recipe!