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Pomegranate quinoa

Preparation and cooking time
20 min
5 persons
  • 330g/11.6 oz quinoa
  • 700ml/24.6 fl oz vegetable broth
  • 2 lemons
  • 2 cloves garlic, minced
  • 4 tbsp pomegranate molasses
  • 1 tsp sugar
  • 120ml/4.2 fl oz extra-virgin olive oil
  • Small bunch of radishes, cleaned and sliced
  • 1 cucumber, finely peeled with a julienne peeler
  • 4 green onions, thinly sliced
  • 50g/1.7 oz coarsely chopped fresh flat-leaf parsley
  • 50g/1.7 oz coarsely chopped fresh mint
  • Sea salt and freshly ground pepper

In a large skillet, bring the broth to a boil over high heat. Add the quinoa and 1/4 teaspoon salt, stir once, and reduce the heat to low. Cover and cook, without stirring, until all the water has been absorbed and the grains are tender, about 15 minutes.Finely grate the zest from 1 of the lemons, then halve both lemons and juice the halves to measure 5 tablespoons.In a bowl, whisk together the lemonjuice and zest, garlic, pomegranate molasses, sugar, 1/2 teaspoon salt and pepper until the sugar dissolves. Slowly whisk in the olive oil to makea dressing. Add about 3/4 of the dressing to the quinoa and stir to mix well. Mix the cucumber along with the green onions and remaining dressing. Add to the quinoa along with the parsley and mint and stir gently to mix well.