Quinoa with Rosemary Roasted Broccoli, Pomegranate & Walnuts

I Heart Keenwah is a new quinoa I was introduced to at Expo East. Their toasted quinoa claims “toasted tastes better” & I was eager to see how true that was. 

Though pre-cooked quinoa is easy, this one definitely packs more flavor! 

So, first things first, I cooked the quinoa in homemade chicken stock instead of water. If you want to know what I did, that step is here: Homemade Chicken Stock in Slow Cooker. If not, let’s skip ahead for the quinoa!

I used:

1 c. I Heart Keenwah Quinoa 
2 c. Chicken Stock 

1 c. Rosemary* Roasted Broccoli, chopped
1/3 c. Pomegranate
1/4 c. Walnut pieces
1 Lime, zest & juice
Pink Himalayan Salt, to taste
Roast broccoli at 425 for 20 minutes. 

If you want the rosemary marinade I used on the broccoli, I cover that below, at the end! πŸ˜‰

Let broccoli sit while quinoa is cooking. 

Combine quinoa & chicken stock in medium pot & bring to boil. Cover & lower heat. Simmer for 15 minutes. 

Once quinoa is done, I added the lime juice, zest, some pink Himalayan salt & stirred. Then I let it sit for about 5-8 minutes. Added pomegranate after it cooled for a bit. Then broccoli & walnuts right before serving, stirring to incorporate.

Soooo colorful & pretty! 😍

*Now, for that bonus rosemary part of the roasted broccoli. 😁 

There’s a rosemary ranch marinade I love on chicken. As I made it for the chicken, I made sure to save some for the broccoli as well. 

I’ve seen this recipe in multiple places but can’t seem to find the original source to credit. But I also made a few edits to it, so here we go! 

Rosemary Ranch Marinade:

1/4 c. EVOO
1/4 c. Avocado Oil

1/4 c. Ranch Dressing
1/4 c. Greek Yogurt

3 TB. Worcestershire Sauce
1 1/2 TB. Fresh Rosemary, minced
2 tsp. Pink Himalayan Salt
1 TB. Lemon Juice
1 tsp. White Vinegar

Whisk all together & pour over 1 lb. of chicken. Use remaining marinade to dress broccoli without contamination. 

Marinate chicken from 6 to 24 hours. As for the broccoli, I marinated for 2 hours.

Again, roast broccoli at 425 for 20 minutes. 

Grill chicken or cook via stovetop on cast iron grill & finish in oven at 350 for 15 minutes, or until done, depending on size of pieces & how long it was cooked on stovetop first.

 Lastly, ENJOY!!!!!!! πŸ˜‹

2 thoughts on “Quinoa with Rosemary Roasted Broccoli, Pomegranate & Walnuts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s