Quinoa with Sweet Potato and Pomegranate


If you bought some pomegranate seeds to top off my pomegranate coconut dessert cups and you are now wondering what to do with the rest of the pomegranate seeds….here is a great idea (or just eat them right up with a spoon…so tangy and delicious).


1 cup quinoa
1 sweet potato
3/4 cup pomegranate seeds
1/4 cup cashews, roughly chopped
1/2 cup red onion, chopped
2 teaspoons balsamic vinegar
2 teaspoons olive oil
black pepper, to taste


Wash and pierce sweet potato several times with a fork.  Bake until just getting soft.  Let cool a few minutes and then dice into cubes.

Cook quinoa according to package directions (2 cups water/1 cup quinoa).

In frying pan add onion, oil and vinegar and cook a few minutes.  Add quinoa and sweet potato and heat throughout.  Stir in cashews and pepper.  Remove from heat and fold in pomegranate seeds.  Add more oil and vinegar if desired.


Choosing healthy living over dying 🙂


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