Best 6 Pomegranate Honey Quinoa Breakfast Recipes

POMEGRANATE QUINOA PILAF

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

BLUEBERRY-POMEGRANATE POWER BOWL WITH TOASTED QUINOA CROUTONS

Steps:

• For the croutons: Preheat the oven to 300 degrees F. Line a 9-by-13-inch baking sheet with parchment paper, and spray with nonstick spray.
• Toss the oats with the quinoa, almonds, pumpkin seeds and salt in a large bowl. Add 1/2 cup coconut oil (if it has hardened in the jar, melt it in the microwave or on the stove over low heat) and agave. Toss until the mixture forms clumps; if it seems dry, add more coconut oil, 1 tablespoon at a time.
• Spread the crouton mixture onto the prepared baking sheet in a thin, even layer. Bake on the middle oven rack until light golden brown, about 45 minutes--it will feel sticky when just out of the oven but will crisp up as it cools.
• Remove the baking sheet to a baking rack and let cool completely. Break into clusters. (Makes about 3 cups. Extra can be stored at room temperature in a tightly covered container for 3 days.)
• For the power bowl: Put the oats in a blender and blend until powder-like. Add the blueberries, banana, yogurt, pomegranate juice, honey, pomegranate molasses, lemon juice and orange zest. Blend until smooth.
• Transfer the mixture to a container with a tight-fitting lid and refrigerate for at least 8 hour and up to 24 hours. (This will help create a smoother consistency as the oats will absorb some of the liquid and become thicker.)
• To serve, divide the power bowl mixture between 2 bowls. Top with a dollop of yogurt, a few blueberries, some pomegranate seeds if using, and some quinoa croutons.

TROPICAL BREAKFAST QUINOA

Steps:

• Heat oven to 350°F. Lightly spray 8x8-inch square pan with cooking spray.
• Drain pineapple, reserving 1 cup liquid. Set pineapple aside.
• In small bowl, stir together quinoa and coconut. Pour into pan, shaking pan to make even layer. In same bowl, beat eggs with whisk. Beat in pineapple liquid, milk and honey until well combined.
• Scatter pineapple chunks, raspberries and almonds evenly over quinoa mixture. Pour egg mixture evenly over top. Using back of spoon, lightly press down fruit to submerge everything into the liquid. Sprinkle additional coconut over top.
• Bake 1 hour.

QUINOA SALAD WITH BROCCOLI, NUTS, AND POMEGRANATE

Steps:

• Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
• Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
• Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

POMEGRANATE, HONEY & QUINOA BREAKFAST

Steps:

• Rinse the quinoa in a fine mesh sieve.
• Place in a medium saucepan with milk, water, cinnamon and pinch of ginger powder. Bring to the boil, then reduce heat and simmer for 15 minute (At this point the quinoa should have a slight crunch when you bite it.) Remove from heat and drain any remaining liquid, if any.
• Stir in the flaxseed or sunflower seeds, unpasteurized honey and desiccated coconut if using. Mix well.
• Top with pomegranate seeds and toasted almonds.

HONEY HARVEST QUINOA

Steps:

• Add the quinoa in a fine-mesh strainer and rinse under the tap; put the rinsed quinoa in a saucepan with the water.
• Bring to a boil, then decrease heat to a simmer; cover and cook for 5 minutes.
• Add the apple chunks and cranberries and continue to cook, covered over low heat, until the water is absorbed, about 10 minutes.
• In the meantime, toast the pecans in a dry skillet over med-high heat, stirring often, until fragrant, about 2 minutes.
• Let cool, then coarsely chop.
• When the quinoa is cooked, stir in 1/2 cup of milk, 2 tablespoons honey, and the cinnamon; cook until the milk is heated through, about 1 more minute.
• Spoon the cereal into serving bowls and top with the toasted pecans and butter, if using.
• Serve with additional honey and milk to taste.