If there is a prettier holiday side dish, I don’t know what it would be. This Turmeric Quinoa with Pomegranates has it all going on! It is colorful and packed with taste and texture. With just ten minutes of hands on time, this company-worthy dish also works as a quick weeknight side.
Around the holidays, I’m always looking for recipes that are easy to make, don’t require valuable oven and stove space AND taste delicious. Score extra points if they are also allergy friendly and appealing to both vegans and carnivores alike.
It sounds like a tall order, but today I’ve got a healthy side that the whole family will love. This Turmeric Quinoa with Pomegranate and Walnuts easy to make, beautiful on your table and so delicious.
Did I mention easy? Yes, but I’ll say it again
We are talking less than 10 minutes of hands-on time.
I know that sounds like a tall claim, but I mean every word of it. The days of quinoa being stuck to the bottom of the pan because I got hung up with the kids and it stayed on the stove for too long are gone.
I know a lot of you like to cook your quinoa in a rice cooker. While this can be an ok method, you miss one of the most important steps, which is toasting the quinoa to bring out the flavor.
If You Like This Turmeric Quinoa You May Also Like:
- How to Cook Quinoa
- Roasted Garlic Quinoa
- Instant Pot Quinoa
- Turmeric Chicken
Turmeric Quinoa
Turmeric Quinoa with Pomegranates and Walnuts
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 1 teaspoon minced garlic
- 2 cups quinoa rinsed
- 2 teaspoons turmeric
- 2 1/2 cups vegetable broth
- 3/4 cup pomegranate seeds
- 1/3 cup walnuts toasted and chopped
- 4 scallions sliced
Instructions
- Heat your oil in a medium saucepan. Add onion, garlic, and quinoa. Toast, stirring often, for 4 minutes. Add turmeric and vegetable broth.
- Bring to a simmer, and then reduce the heat to low. Cover and cook for 20 to 25 minutes, until the liquid is absorbed.
- Remove from heat and allow to sit covered for 5 to 10 more minutes.
- Toss with walnuts and scallions and serve warm or at room temperature.
Aggie
What a beautiful color this dish has! I love everything in it. Will have to check out that appliance, it looks really cool!!
Wendy Polisi
It is really amazing! I use it daily.
Alisa Fleming
That sounds like an amazing machine – I’ll have to check it out. The recipe looks amazing, too. Such wonderful flavors and so vibrant!
Wendy Polisi
Thanks Alisa!
Lauren Gibson
I love how colorful this dish is! It would be perfect on a holiday table.
Wendy Polisi
Thanks so much! We really enjoyed it.
Kimberly
I made this last night, and I cannot begin to tell you how happy my tastebuds were! Even my two boys (2 and 4 years) liked it. I was a little worried that much turmeric would make it bitter, but it actually wasn’t bitter at all. My 4-year old wouldn’t eat the pomegranates because of the hard seeds, but my 2-year old wouldn’t eat any bites that didn’t have at least one pomegranate seed in it, so it worked out 😉 . I don’t have the magic machine you mentioned, so I “toasted” the quinoa in a saucepan and then cooked it on the stovetop- simmered on low 30 minutes. Also, I don’t buy walnuts, so I used toasted pecans instead. Thank you so much for the recipe! When pomegranates aren’t in season, I will probably continue to make it without the pomegranates because it was amazing without them as well!
Wendy Polisi
I am so glad that you enjoyed this just as much as I do! And even happier that your kids did. It is always such a win when you can get little ones to eat healthy.
LISA CHESSER
I didn’t find a link for the appliance. Could you tell me how to find it please?