Pomegranates have quickly gained a reputation as a “super food” with lots of potential health benefits. The juice is loaded with antioxidants. In fact, pomegranate juice has three times the amount of antioxidants found in green tea and red wine. It’s also a great source of vitamin C! When pomegranates are in season, I try to use them as much as possible! They are typically in season October through January. I have seen recipes that combined quinoa and pomegranate, and thought I would try to make a salad using them as the main ingredients.
This salad has a sweet and nutty flavor that will compliment any meal, but it’s also great on it’s own! I love the texture of this combination. Try this in the morning instead of oatmeal, or as a side dish at dinner.
1 cup Quinoa
1 cup skim milk
1 cup water
1 tsp cinnamon
1 tbsp ground flax seed
1 tbsp honey
handful of slivered almonds
2. Put water and milk in a pot and bring to a boil. Add quinoa and cinnamon and return to a slight boil. Cover and simmer on low for 12 minutes, watching to make sure it doesn’t boil over.
3. Uncover. Add pomegranate, flax seed, and honey. Stir well and cook on low for 3-5 more minutes or until all the liquid is absorbed. Stir in slivered almonds, and serve. (You can add a little more honey to taste.)