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A lovely quinoa dish with just the right mix of fruit and vegetables. Serve this as a side or in your packed lunch.
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
Directions
Step 1
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.
Step 2
Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 417 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat6g | 31% |
| Sodium28mg | 1% |
| Total Carbohydrate48g | 18% |
| Dietary Fiber6g | 22% |
| Total Sugars16g | |
| Protein11g | |
| Vitamin C47mg | 235% |
| Calcium53mg | 4% |
| Iron3mg | 19% |
| Potassium604mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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