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Sweet pomegranates and crunchy Brussels sprouts are tossed with savory quinoa in this savory side dish. ~ The Complete Savorist by Michelle De La Cerda

Quinoa with Pomegranate and Brussels Sprouts

Course: Side Dish
Cuisine: American
Keyword: pomegranate, quinoa, side dish
Author: Michelle De La Cerda

Sweet pomegranates and crunchy Brussels sprouts are tossed with savory quinoa in this savory side dish.

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Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 tbsp extra virgin olive oil
  • 1/2 onion , sliced
  • 1 lb Brussels sprouts , trimmed and sliced
  • 1 pomegranate , seeded
  • 1 tbsp red wine vinegar
  • 1/8 tsp salt and pepper; adjusted to taste

Instructions

  1. Clean the quinoa.

  2. Bring to boil 2 cups of water on medium high heat.

  3. Once the water is boiling, salt the water and add the quinoa, stir.

  4. Allow the pot to resume boiling then stir well. Reduce heat to low, cover and allow to cook for 12-15 minutes.

  5. Meanwhile, over a medium-high flame, heat a sauté pan, add the olive oil.
  6. Add the onion and cook for 2 minutes, then add the Brussels sprouts.

  7. Allow the Brussels to get some color on them, reduce heat to medium and cook for about 7 minutes.

  8. Add the pomegranate seeds, mixing well.
  9. Add the salt, pepper, and red wine vinegar.

  10. Once cooked through, set aside.
  11. When the quinoa is cooked, add it to a large bowl. Then add the sautéed Brussels mixture to the bowl and mix well.

  12. Serve and enjoy.