Pomegranate Asparagus Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup quinoa1.5 cups water.5 cup pomegranate juice +2 tbsp1 lb asparagus1 tbsp coconut oil (or olive oil)2 clove garlic minced.25 tsp salt.25 tsp pepperZest of 1 limeJuice of 1 lime1 tbsp olive oil.25 tsp red pepper flakes.5 cup pomegranate arils
Bring to boil water and 1/2 cup of pomegranate juice. Rinse quinoa and add to boiling liquid. Cover and let simmer for 15-20 mins or until water is absorbed.
Preheat oven to broil .Trim ends of asparagus and stir with oil, 1 clove garlic, half of salt and half of pepper. Spread asparagus on baking sheet and broil for 5-10 minutes or until tender.
While everything bakes, mix remaining pomegranate juice, olive oil, lime zest, lime juice, garlic, salt, pepper and red pepper flakes in a bowl and set aside.
When asparagus is done cut in to 1 inch pieces and mix with quinoa. Pour sauce over top, add arils and combine until well mixed. Serve with chicken or over a bed of lettuce.
Serving Size: Makes 4 3/4-cup servings
Preheat oven to broil .Trim ends of asparagus and stir with oil, 1 clove garlic, half of salt and half of pepper. Spread asparagus on baking sheet and broil for 5-10 minutes or until tender.
While everything bakes, mix remaining pomegranate juice, olive oil, lime zest, lime juice, garlic, salt, pepper and red pepper flakes in a bowl and set aside.
When asparagus is done cut in to 1 inch pieces and mix with quinoa. Pour sauce over top, add arils and combine until well mixed. Serve with chicken or over a bed of lettuce.
Serving Size: Makes 4 3/4-cup servings
Nutritional Info Amount Per Serving
- Calories: 409.1
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 210.0 mg
- Total Carbs: 64.8 g
- Dietary Fiber: 7.5 g
- Protein: 12.2 g
Member Reviews