A comforting bowl of Harvest Quinoa Pilaf is all you need right now
Fall is all about comfort food, but that doesn’t mean we have to sacrifice being healthy. It also doesn’t mean that your healthier dishes have to be boring. This Harvest Quinoa Pilaf recipe isn’t your every day grain bowl. Instead, it’s packed with energy boosting and vitamin-rich ingredients like quinoa, pomegranates, and sweet potatoes. Together, they create a dynamic combination of flavors, textures, and colors. What’s not to love?! Oh, and it’s also is super easy to make and only uses one pot, for easy cleanup.
Delicious and nutrient-dense
I love cooking this dish for my Los Angeles postpartum personal chef clients because it’s loaded with all the nutrients they need, and is easy for new mom’s to digest. Quinoa is full of fiber, protein, and essential amino acids. Additionally, the other ingredients you’re cooking with it and folding in (sweet potatoes, cranberries, pistachios, and pomegranate seeds) are all offering you loads of essential nutrients.
How to serve Harvest Quinoa Pilaf
This is the perfect dish to bring for a potluck with your friends. First, because it holds up. Also, it’s just as tasty warm or at room temperature. It keeps and reheats well too. You can eat the Harvest Quinoa as a hearty main dish. (I’m not going to tell you not to add a little feta cheese). Or it’s a perfect side dish for any protein you choose. I think it’s perfectly festive and would also make a great addition to your holiday table.
What ingredients and dishes are you most looking forward to for fall? Let me know in the comments.
Harvest Quinoa Pilaf
Ingredients
- 1 cup quinoa, rinsed
- 2 shallots, chopped
- 1 small sweet potato, small dice
- 1/4 cup dried cranberries
- 1 bay leaf
- 1/4 cup pomegranate seeds
- 1 carrot, fine julienne
- 1 tsp extra virgin olive oil
- 1 teaspoon pomegranate molasses
- 1 teaspoon salt
- 1 teaspoon black pepper
- Thyme Sprigs (for optional garnish)
Instructions
- In a 3 quart-pot, warm olive oil over medium heat. Add shallots and sauté until they become translucent, about 3 minutes.
- Add sweet potato, cranberries, and salt and continue to sauté for another minute or two. Pour in rinsed quinoa and sauté it until most of the residual moisture from rinsing it evaporates.
- Pour in 2 cups of water. Add bay leaf. Bring to a boil, cover and turn down the heat to low/simmer. Simmer for 15 minutes. Turn off heat and let sit for 5 more minutes.
- Remove bay leaf. Fluff with fork. Fold in pomegranate molasses, pistachios, pomegranate seeds, and carrots.
Notes
This is a great side dish teamed with any protein, and also great topped with a little ricotta or feta cheese.
Nutrition Facts
Harvest Quinoa Pilaf
Serves: 4 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 250.64 kcal | |
| % Daily Value* | ||
| Total Fat 4.07 g | 6.2% | |
| Saturated Fat 0.51 g | 0% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 300.19 mg | 12.5% | |
| Total Carbohydrate 47.85 g | 15.7% | |
| Dietary Fiber 6.17 g | 24% | |
| Sugars 11.54 g | ||
| Protein 7.51 g | ||
| Vitamin A 29.01 % | Vitamin C 7.74 % | |
| Calcium 5.67 % | Iron 16.55 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA