PS Pomegranate Pistachio Quinoa

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Chef: Jessica Meyers-Altman;

Makes: 7 c

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min


  • 2 c dry quinoa, soaked for at least 4 hrs, or overnight, drained

  • 4 c water/vegetable broth

  • 1 c small diced celery

  • ½ c small diced red onion

  • Zest of 1 lemon, juice of 2 (about ½ c)

  • 1 c pomegranate seeds

  • 2/3 c golden raisins, soaked for 5 min in warm water and drained.

  • 1 c chopped pistachios

  • ½ t sea salt

  • 2 T fresh parsley (or more to taste)

  • Freshly ground pepper if desired

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  1. Make quinoa: Place soaked and drained quinoa into a pot with water.

  2. Bring to a boil and reduce to a simmer.

  3. Cook until water is absorbed and/or quinoa is tender but NOT mushy. (If additional water remains, drain using a mesh colander.)

  4. Let cool for 30 min

  5. Add in remaining ingredients. (If serving right away, add in the pistachios. If you plan on serving this later, add pistachios right before serving to maintain the crunch.


  1. Recipe stays fresh in refrigerator for up to one week.

  2. Serve on its own or on top of a salad or a roasted potato.

Jessica Meyers Altman; Garden Fresh Foodie, Associate Professor of Whole Food Nutrition & Living

"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead

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