alive logo

Herbed Quinoa with Dried Apricots and Pomegranate


    Quinoa is not only high in protein, but also a complete protein that includes all nine essential amino acids. The pomegranate arils are a powerhouse source of antioxidants, fibre, and vitamins C and K.


    1 Tbsp (15 mL) extra-virgin olive oil, divided
    1 small onion, diced
    1/3 cup (80 mL) quinoa
    2/3 cup (160 mL) vegetable stock
    2 Tbsp (30 mL) dried apricots, diced
    3 Tbsp (45 mL) pomegranate seeds*
    1 Tbsp (15 mL) fresh mint, chopped
    1 Tbsp (15 mL) fresh cilantro, chopped
    2 Tbsp (30 mL) fresh parsley, chopped
    1 green onion, trimmed and finely sliced
    Pinch ground cinnamon
    1/2 tsp (2 mL) lemon zest, finely grated
    Pinch salt
    Freshly ground black pepper, to taste

    Heat 1 tsp (5 mL) olive oil in medium-sized saucepan over medium heat. Add onion and sauté, stirring frequently, until golden brown, about 10 minutes. Stir in quinoa and vegetable stock and bring to a boil. Cover, reduce heat to a simmer, and cook for 10 minutes.

    Turn the heat off, keeping saucepan covered and on burner, allowing the residual heat to continue cooking quinoa until all liquid has been absorbed, about 4 minutes. If there is still a little bit of water that has not been absorbed, leave saucepan covered on burner for another 3 to 5 minutes.

    Meanwhile, in small bowl, pour enough hot tap water over apricots to just cover them. Soak for 5 minutes, then drain.

    Remove quinoa from burner and stir in remaining 2 tsp (10 mL) olive oil, apricots, pomegranate seeds, mint, cilantro, parsley, green onion, cinnamon, lemon zest, salt, and black pepper. Serve warm or at room temperature.

    Serves 2.

    Each serving contains: 199 calories; 5 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 26 g carbohydrates; 4 g fibre; 76 mg sodium

    How to seed a pomegranate

    1. Cut pomegranate in half.
    2. Place halves, cut side down, in a large bowl of water and soak for 5 minutes.
    3. Hold pomegranate half under water, break apart, separating arils (or seeds) from membrane.  arils will sink while the rind and membrane will float.
    4. Skim off rind and membrane and discard.
    5. Strain arils through a colander, drain, and pat dry.

    source: "Be Mine, Vegetarian Valentine", alive #352, February 2012


    Herbed Quinoa with Dried Apricots and Pomegranate



    SEE MORE »
    An Elegant Afternoon Tea

    An Elegant Afternoon Tea

    Whether you call her Mom, Mother, Momma, or Mum, an afternoon tea is the perfect way to celebrate that special person in your life. It can not only be a fun and elegant occasion but also offer a wonderfully relaxed celebration. Afternoon tea has come to be a sort of ritual that allows you to slow down and take your time. The pace is gentle and calm, allowing time for everyone to unwind. Because it’s also something we don’t all do every day, it can help spark conversation and provide a special sense of occasion. The host can prepare food in advance, and with plenty of options both savoury and sweet, it can easily provide something that all will enjoy. And because offerings are all beautifully laid out and displayed, there’s no getting up and down from the table, which leaves everyone free for the most important reason for gathering—spending time with Mom. With afternoon tea, there’s plenty of opportunity to visit and spend time together and enjoy delicious food; these six recipes will help you prepare an afternoon tea to nourish body and soul and to celebrate Mom in style.