Free Healthy Recipe - Moroccan Quinoa with Pomegranate seeds

Dairy free, Gluten free, Low GI, Wheat Free

Copyright John Paul Urizar
www.johnpaulurizar.com.au

Here's a lovely Middle Eastern themed dish to accompany ceviche or poached fish. It can be served hot or cold and will provide a slow sustained release of energy well into the day.

Ingredients
1 tbsp olive oil
1 Spanish onion cut into chunks
2 cloves garlic, crushed
½ tsp turmeric
1 cup quinoa
1 lime juiced
½ cup pomegranate, seeds
½ cup fresh coriander, roughly chopped
lime wedges to serve
2 cups water
4 cardamon pods bruised
1 cinnamon stick 4 cm long
¼ cup almonds, roasted and roughly chopped
Method

Heat the oil, sauté the onion for 2 - 3 minutes until it's transparent. Add the garlic and spices and cook for a further 1 minute. Rinse the quinoa thoroughly then add it to the pan with the onion and stir. Add the water and lime juice to the pan with the cardamon, cinnamon and cloves

Bring the liquid to the boil stirring as it heats. Once boiled, cover the pan, reduce the heat and simmer for 15 minutes or until the water has completely absorbed into the seed.
Once cooked, add the almonds, pomegranate and coriander.

Note: Quinoa is pronounced keanwa, is regarded as the least allergenic of all grains although technically it's a seed. It's available from health food stores and good delicatessens.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 25 mins
Ready in: 30 mins


Suitable for:
Lunch, Side Dish
See also:
Ceviche
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Nutritional Information - Per Serve
Kj 1233 kj
Calories 295 kcal
Fat 12.2 g
Saturated Fat 1.3 g
Total Carbohydrate 35.6 g
Total Protein 9 g
Fibre 6 g


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