Another way to use my new favorite ingredient – pomegranate molasses! And this is the season for fresh pomegranates so take advantage of those sweet juicy little morsels while you can.
I have been raving about pomegranate molasses ever since I found it in a middle eastern grocery store and made the Roast Turkey with Pomegranate Glaze.
So… I was dreaming up other ways to incorporate it and came up with this quinoa dish. To keep with the middle eastern theme I added minced dried apricots, dried black mission figs and fresh pomegranate seeds.
Notice there is no salt added? Another win!!
You want to know a really easy way to get the pomegranate seeds out without making a mess? Fill a big bowl with cold water. Slice the pomegranate into quarters. Submerge each quarter under water and bend it backward so the seeds stretch out and you can tease them out of the membrane with your fingers. The seeds will drop to the bottom of the water and the white membrane bits will float to the top.Discard the tough peel as you go. You can skim the membrane bits off the surface and when you drain the water you are left with the cleaned pomegranate seeds. Easy peasy….and not messy!
The last minute addition of pomegranate molasses gives it a depth of flavor and then the dried fruits and fresh pomegranate seeds make it sweet, tart and bursting with flavor!
- 1 cup quinoa
- 2 cups water
- 1/4 cup dried apricots minced
- 1/4 cup dried black mission figs minced (remove stem)
- 1/4 cup dried cranberries minced
- 1/4 cup fresh pomegranate seeds
- 2 Tbsps pomegranate molasses optional
- Rinse quinoa and put in sauce pan with the 2 cups of water.
- Bring to a boil and cook covered 15 minutes. Remove from heat.
- Pour pomegranate molasses over the fruit and pomegranate seeds. Add to quinoa and stir to mix thoroughly.
- Serve immediately.