This Pomegranate Quinoa is a fun, modern spin on an old world classic. The nutty richness is balanced by the fresh tart taste of lemon zest and pomegranates.
Last week we shared Alton Brown’s recipe for Crown Roast of Lamb for an Easter entrée that you family will love. We’re kicking off this week with a perfect pairing: Pomegranate Quinoa Pilaf. Kelsey Nixon brings us a deliciously simple way to prepare this increasingly popular grain that will pair perfectly with just about anything you choose to prepare this Easter.
To add to the nutty flavor of the toasted quinoa, Kelsey adds toasted slivered almonds. We recommend buying them that way, because let’s be honest, who has time to chop and toast their own nuts? Kelsey also capitalizes on fresh, bright spring flavors by adding pomegranate, and the juice and zest of a lemon. These flavors play nicely against the rich nutty taste of the quinoa and almond.
One of the best parts of this side dish is that you can either serve it immediately, or you can make it in advance. As long as you serve it within a day or two and keep everything refrigerated, the ingredients will still retain their freshness. If you’re going to wait longer than that, we recommend waiting until you serve to add the scallions, as those can go limp after a day or two. If you’re not serving immediately, it’s also up to you if you want to serve this cold or warm, but fortunately quinoa re-heats well!
No matter how you serve it, this delicious side will become an instant part of your Easter tradition!
