Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
30 mins
Great way to use any leftover quinoa- double the recipe when you make it earlier in the week. Saute apples and serve on top. A dollop of yogurt would be a nice addition too.
Cooked quinoa is tossed with dazzling pomegranate seeds and toasted almonds. The extra bit of protein from the nuts makes this quinoa a satisfying pairing with vegetables. It can also be enjoyed hot, warm or as a cold salad.
Apples are sweetest and crispiest in autumn, but they store well into the summer and therefore you will see them available throughout the winter into spring. Because they are not quite as farm-fresh in the winter, we prefer chopping them up and cooking them. We also leave the skin on since this is the source of the greatest fiber and nutrients, but that of course is optional.
