For those who are gluten free, Thanksgiving can pose a real challenge. That’s why Stanley Tucci is sharing a recipe from his wife, Felicity Blunt, in the October/November issue of AARP magazine: Quinoa with pomegranate & pistachio, a perfect GF side dish!
Quinoa With Pomegranate & Pistachio
Photo & recipe courtesy AARP Magazine; recipe from Felicity Blunt and Stanley Tucci.
2 cups quinoa
Salt and pepper
3 tablespoons extra-virgin olive oil
1-1/2 tablespoons freshly squeezed lemon juice
6 tablespoons pomegranate seeds, plus 2 tablespoons for serving
3 tablespoons salted pistachios
3 scallions, chopped
1 orange, peeled and sliced into rounds (optional)
Extra-virgin olive oil, for the orange
1. Rinse the quinoa in cold water to remove its bitterness.
2. Bring 4 cups of salted water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 to 20 minutes. Dress with the olive oil and lemon juice, season with salt and pepper, and set aside to cool.
3. Gently mix the pomegranate seeds, pistachios and scallions into the quinoa. Taste and adjust the seasoning.
4. Serve with sliced oranges dressed with olive oil, if desired.
Nutrients per serving: 137 calories, 17g protein, 21g carbohydrates, 5g fiber, 10g fat, 0mg cholesterol, 192mg sodium