If you are looking for a different side dish on your holiday table, why not try our Festive Quinoa Pilaf?
It is very easy to put together, it looks bright and cheerful, and it is a perfect complement to your classic roasted vegetables and mashed potatoes.
You can make this recipe year-round, and if you cannot find pomegranates due to the changing seasons, you can use dried apricots or dates instead of the ruby hued arils.
Directions
- In medium saucepan place quinoa, vegetable stock and salt. Bring to a boil and then simmer, covered, until all liquid is absorbed, about 15 minutes.
- Let quinoa rest for 10 minutes, then fluff with a fork.
- Meanwhile, in large frying pan, heat olive oil and cook onion, celery and carrot until soft and golden, about 5 minutes. Add garlic flowers and cook another minute.
- Mix in cooked quinoa, pecans, parsley and sage. Season with salt and pepper to taste.
- Gently mix in pomegranate arils.
- Serve garnished with additional pomegranate arils and crumbled goat cheese.
Ingredients
- 1 cup quinoa rinsed
- 2 cups Farm Boy™ Organic LS Vegetable Broth (900 ml)
- 1/2 tsp salt
- 2-3 Tbsp Portuguese Extra Virgin Olive Oil
- 1 cup onion diced
- 1 cup celery diced
- 1 cup shredded carrot
- 1 tsp Farm Boy™ Garlic Flowers (190 ml)
- 1/2 cup toasted pecans chopped
- 1/3 cup parsley chopped
- 1 Tbsp sage chopped
- salt and pepper to taste
- 3/4 cup pomegranate arils plus 2Tbsp for garnish
- 1/2 cup Farm Boy™ Original Goat's Milk Cheese (113 g) crumbled
