It’s the most wonderful time of the year! At least when it comes to pomegranate arils and pomegranate juice being in-season! Seriously love everything about that juicy, red fruit! That’s why I created this simple, flavorful Pistachio Pomegranate Tahini Tabbouleh!
In celebration of our Fertility Friday series, I made muffins! And not just any muffins, but Whole Grain Banana Nut Muffins! Why the celebration you ask? Because infertility is tough and sometimes, you just need a celebration (distraction) and a muffin.
I’m trying to convince you that quinoa’s “moment” isn’t over!
In fact, in my opinion, this little powerfully nutritious seed, is still something that should be a staple at your dinner table.
Besides being nutritious, quinoa is super easy to prepare. All you need is some water, salt and a pot and 15 minutes. Yes, that’s it. Simple.
And get this, it freezes beautifully! Yes, it does! Simply let it cool and then place it into a freezer bag. Break off pieces as you need it and enjoy. It’s magical!
And here are the pretty picture of Freezer Quinoa:
Make it once, enjoy it many times! This recipe makes a big batch of quinoa perfect for freezing!
- 1 cup quinoa
- 2 cups water
- 1/4 teaspoon Kosher salt
- Place quinoa and water in a saucepan and bring to a boil over medium-high heat. Season with salt and reduce heat to a simmer and cook, uncovered for about 15 minutes. Drain off any excess liquid.
- For faster cooling, spread cooked quinoa out onto a sheet pan.
- Once cooled, place quinoa in a re-sealable freezer bag. Label and store in the freezer.
- Makes 3 cups of quinoa.
- Calories: 626
- Sugar: 0
- Sodium: 617
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 109
- Protein: 24
- Cholesterol: 0