POMEGRANATE STEAK WITH QUINOA
Strip steak is marinated in pomegranate juice, balsamic vinegar and herbs and served with quinoa and more pomegranates for garnish. This is one colorful dish.
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Meanwhile, prepare basting sauce. Pour reserved 3/4 cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside.
- Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally and basting with sauce.
- Carve steaks into slices; season with salt, as desired. Place quinoa on serving platter; top with cheese. Arrange beef around quinoa. Garnish with pomegranate seeds, if desired.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 71.4 g, Cholesterol 60.3 mg, Fat 25.4 g, Fiber 4.7 g, Protein 31.2 g, SaturatedFat 7.2 g, Sodium 420.3 mg, Sugar 37.1 g
POMEGRANATE QUINOA PILAF
Provided by Kelsey Nixon
Time 45m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
- In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.
- Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams
AVOCADO, POMEGRANATE, AND QUINOA SALAD
This recipe is simple, refreshing, and easy to adapt to suit your specific tastes!
Provided by sep72fendr
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 12 to 15 minutes.
- Spread quinoa onto a baking sheet and cool to room temperature, at least 30 minutes.
- Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat; mix in cilantro and lemon juice.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.5 g, Fat 11.5 g, Fiber 6.4 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 9.2 mg, Sugar 4.3 g
CORIANDER SALMON WITH CURRIED QUINOA & POMEGRANATE
You should aim to eat oily fish at least once a week, as the beneficial omega-3 fatty acids that support heart health can't be made by your body
Provided by Sara Buenfeld
Time 45m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Boil a saucepan of water, add the quinoa and cook for 5 mins. Add the beans, bring back to the boil, then simmer for 10 mins. Remove from the heat and leave to stand for 5 mins, then drain, rinse and drain again.
- Meanwhile, blitz the fresh coriander, ginger, lemon juice, cumin, chilli and ground coriander in a small bowl using a hand blender. Arrange the salmon steaks on the baking sheet, then spread a teaspoon of the coriander mix on each one, saving the rest for later. Bake for 8-10 mins, depending on the thickness of the salmon.
- Heat the oil in a non-stick pan and stir-fry the courgettes and onions for 8-10 mins over a medium heat until softened and starting to colour. Stir in the garam masala, bouillon powder and remaining coriander mixture, then add the chickpeas and cook for a minute. Tip into a serving bowl and stir through the cooled quinoa, green beans and pomegranate seeds. Spoon half onto two plates and flake over 2 of the salmon fillets.
- Reserve the remaining two portions of quinoa salad and salmon to eat cold for lunch the next day, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 526 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 1.1 milligram of sodium
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POMEGRANATE STEAK WITH QUINOA - IT'S WHAT'S FOR DINNER
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- Combine Marinade & Sauce ingredients in medium bowl. Reserve 3/4 cup for basting sauce. Place beef Strip Steaks, Boneless and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Meanwhile, prepare basting sauce. Pour reserved 3/4 cup marinade into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 minutes or until reduced by half and slightly thickened, stirring occasionally. Set aside.
- Cook quinoa in broth in medium saucepan according to package directions. Stir in spinach, pomegranate arils and walnuts. Keep warm.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and basting with sauce.
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