Pomegranate Quinoa Spinach Pilaf

pomoquina pilaf

I love to serve this Pomegranate Quinoa Spinach Pilaf for a holiday meal. It is so festive and colorful…but best of all, it is nutrient rich.


  1. 1 clove garlic, finely chopped
  2. 250 ml (1 cup) quinoa, thoroughly rinsed
  3. 250 ml (1/2 cup) fresh spinach, chopped
  4. 1/2 medium onion, diced
  5. 2 cups low-sodium vegetable broth
  6. 1/2 cup pomegranate seeds
  7. 1/2 cup diagonally sliced scallions
  8. 1 tablespoon chopped fresh flat-leaf parsley
  9. Juice of 1/2 lemon
  10. 1 teaspoon fresh lemon zest
  11. 1/2 cup slivered almonds, toasted


In a saucepan, soften the onion and garlic with 2 tbsp. of broth. Add the quinoa and rest of the broth. Bring to a boil. Cover and simmer for 20 minutes over low heat. Remove from the heat and add the spinach. Cover and let stand for 15 minutes.

In a large mixing bowl, combine pomegranate seeds, scallions, parsley, lemon juice and zest. Add the quinoa and season with Dr. Fuhrman’s MatoZest. Garnish with toasted, slivered almonds.

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