Red quinoa pilaf with pomegranate, sugar snap peas and scallions

Feb 05, 2013 11:35



1 cup red quinoa (I would use regular if I remake this. The red is nice but a bit earthier), rinsed well and cooked as per directions. Can use broth for more flavor to replace water. Let cool a bit and prep the rest of the recipe

12 sugar snap peas, destringed and sliced thinly
4 scallions, sliced thin
1/2 yellow pepper, diced fine
1/2-3/4 cup of pomegranate seeds
1 Tbsp olive oil, divided
1-2 tbsp orange champagne vinegar (or whatever vinegar you like)
Juice of 1 lemon, fresh squeezed
salt
pepper

Heat 1/2 tbsp olive oil in a pan and lightly sautee snap peas and yellow pepper til slightly softened. Combine with quinoa (careful not to transfer too much moisture) and add pomegranate, scallions. Salt and pepper to taste. Combine remaining olive oil with vinegar and lemon juice and dress the pilaf with it and correct seasoning to complete.

Ideally this was going to have some lovely luscious shrimp to make it a complete meal but the grocery store had no decent fresh shrimp (not suprising, I guess, I live in Missouri). Next time perhaps some grilled chicken.

quick meals, quinoa

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