Quinoa with Pomegranate and Mint Pesto | Cooking With Jade The Food and Travel Blog by Chef Jade
Healthy Recipes

Quinoa with Pomegranate and Mint Pesto

(Cooking Time: 30 minutes \ Preparation Time: 10 minutes\ Servings: 3)

Wanna try a plant-based diet that needs to find non-animal sources of protein to ensure they are getting enough? Then this is a perfect recipe for you. Quinoa has a high fiber content compared with other grains and it helps to reduce the risk of several health conditions like high cholesterol, high blood pressure, and diverticulosis. And also this diet is rich in fiber which means it will help you to feel fuller for longer.

Pomegranates are richer in antioxidants than green tea or red wine. Antioxidants protect cells from damage, prevent diseases — such as cancer — and reduce inflammation and the effects of aging.

Pomegranate

NUTRITIONAL FACTS

  • Amount per Serving
  • Calories 139g
  • Fats: 7g
  • Cholesterol: 0.0mg
  • Total Carbohydrate 18.9g
  • Protein: 2g
Quinoa

INGREDIENTS:

For the delicata squash dish:

  • 2 to 4 delicate squashes (or butternut*), depending on size
  • 2 tbsp olive oil
  • 1 ½ tsp of turmeric
  • 1 pinch of salt
  • 2 cups of cooked quinoa
  • 1 handful of pomegranate seeds

For the mint pesto:

  • 1 small bunch of fresh mint (about 40 leaves)
  • 1 cup of ground almonds
  • 1 tbsp of grated parmesan
  • 3 tbsp of olive oil

DIRECTIONS:

  • Preheat the oven to 220°C/440°F and cover a baking sheet with parchment paper.
  • Clean the squash with hot water, removing impurities by scraping by hand or with a small knife if necessary.
  • Using a large knife, cut the squash in half lengthwise, then scoop out the seeds with a spoon.
  • Cut each squashes’ half into slices. Arrange the slices on the baking sheet and brush with olive oil on each side. Note that too much oil may cause the squash to become soggy. Sprinkle with turmeric and lightly salt.
  • Bake for about 25-30 minutes or until the squash is tender, turning occasionally.
  • For the mint pesto: Pulse the mint leaves in a blender. Add all the ingredients and blend for another 1-2 minutes.
  • Serve the squash with the cooked quinoa, mint pesto and a few pomegranate seeds.
  • Enjoy your dish!
Quinoa with Pomegranate and Mint Pesto

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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