This Quinoa Brussels Sprouts and Pomegranate side dish would be a great one to add to the holiday spread and the combination of Brussels sprouts and pomegranate is amazing! Even better… this side dish can be made using just one pot on the stove!
Let’s make Quinoa with Brussels Sprouts and Pomegranate
First, wash and quarter your Brussels sprouts and mince the garlic.
Next, heat the olive oil over medium heat and toss in Brussels sprouts and garlic. Saute together until sprouts and garlic begin to soften and get a golden color. If the sprouts start to brown too quickly lower the heat to medium low.
Next, add in your quinoa and broth. Cover, bring to a boil. Then, lower to a simmer and cook until all liquid is absorbed.
Season to taste with salt and pepper and top with pomegranate. (I usually buy the pomegranate in the grocery store that is already ready to eat instead of having to pull the pomegranate apart myself.) Enjoy!
Why is quinoa so popular?
Quinoa has dramatically increased in popularity in the past few years. It is a whole grain that has many health benefits. It is naturally gluten-free, high in protein, high in fiber, and contains higher amounts of various nutrients and antioxidants when compared to other grains.
Also, this grain is very versatile. It is great in salads, soups, or as a side dish. It can be cooked in various liquids such as water, vegetable broth, or bone broth. Last, it cooks very quickly compared to some other whole grains making it easy to make for weeknight meals.
If you loved this recipe be sure to check out these other side dishes or meals: Warm Brussels Sprouts Caesar Salad, Forbidden Rice and Beans, Almond and Mandarin Quinoa Salad, Simple Mediterranean Orzo Salad, Easy Mediterranean Quinoa Bowl, Avocado Black Bean and Corn Salsa, Garlic Broccoli Lo Mein, Black Bean Quinoa Burgers, Crock Pot Chuck Roast with Potatoes, Chicken Broccoli Alfredo Lasagna and Sweet and Savory Sweet Potato Hash.
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- 1 lb Brussels sprouts
- 3 cloves garlic
- 3 tbsp olive oil
- 1 1/2 cups quinoa
- 4 cups chicken broth
- Salt and pepper to taste
- 1 cup pomegranate
- Wash and quarter Brussels sprouts. Mince garlic.
- Heat olive oil in saute pan over medium heat.
- Add Brussels sprouts and garlic and saute until softened and golden brown.
- Add broth and quinoa.
- Cover and bring to a boil.
- Lower heat and simmer until all broth is absorbed. Stir frequently.
- Serve topped with pomegranate.
If you don't want to handle a whole pomegranate fruit you can buy the seeds already removed from the fruit!
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 179Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 3mgSodium 686mgCarbohydrates 22gFiber 4gSugar 6gProtein 6g