Best Pomegranate Honey Quinoa Breakfast Recipes

Pomegranate, Honey & Quinoa Breakfast image

Provided by UmmBinat

Categories Breakfast

Time 25m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 10

1/3 cup quinoa
1/3 cup milk, substitute
1/3 cup water
1/4 teaspoon cinnamon, powder
1 pinch ginger powder
1 tablespoon flax seed, ground (I use ground sunflower seeds!!)
1 tablespoon unpasteurized honey (raw)
1/4 cup fine desiccated coconut (I left this out but it would probably be good)
handful whole almond, chopped and toasted in a dry frying pan
1/2 pomegranate, seeds of

Steps:

Rinse the quinoa in a fine mesh sieve.
Place in a medium saucepan with milk, water, cinnamon and pinch of ginger powder. Bring to the boil, then reduce heat and simmer for 15 minute (At this point the quinoa should have a slight crunch when you bite it.) Remove from heat and drain any remaining liquid, if any.
Stir in the flaxseed or sunflower seeds, unpasteurized honey and desiccated coconut if using. Mix well.
Top with pomegranate seeds and toasted almonds.

Nutrition Facts : Calories 595, Fat 18.4, SaturatedFat 8.4, Cholesterol 11.4, Sodium 113.8, Carbohydrate 98.3, Fiber 14.9, Sugar 44.5, Protein 15.7

Pomegranate Quinoa Pilaf image

Provided by Kelsey Nixon

Time 45m

Yield 4-6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 medium onion, diced
1 cup quinoa
2 cups low-sodium chicken broth
1/2 cup pomegranate seeds
1/2 cup diagonally sliced scallions
1 tablespoon chopped fresh flat-leaf parsley
Juice of 1/2 lemon
1 teaspoon fresh lemon zest
1 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup slivered almonds, toasted

Steps:

Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.
Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams