Persian Lime Quinoa with Pomegranate and Pistachios


2 cups quinoa

3 Tbsp Flying Olive Persian Lime, or Eureka Lemon, or Blood Orange Extra Virgin Olive Oil

3 Tbsp Flying Olive Pomegranate-Quince Balsamic Vinegar

6 Tbsp pomegranate seeds, plus more for serving, optional

ΒΌ-1/2 salted pistachios, roughly chopped

1/4-1/2 cup dried cranberries or raisins

3-4 scallions, whites only, sliced thin

2 oranges, peeled and sliced in rounds

Feta or goat cheese if desired

Salt and freshly ground black pepper to taste


Bring 4 cups of water to a boil in a large saucepan.  Rinse the quinoa under cold water to remove the bitterness.  Add it to the boiling water in the saucepan.  Reduce the heat to low, cover and simmer for 15-20 minutes.

Meanwhile, whisk in a bowl or shake in a jar the Flying Olive Persian Lime Extra Virgin Olive Oil and Pomegranate-Quince Balsamic Vinegar.

When the quinoa is done cooking, with a fork, gently stir in the olive oil and balsamic vinegar.  Add the cranberries or raisins so that they will plump a bit.  Set aside the quinoa mixture to cool.

When cool, gently mix in the pomegranate seeds, pistachios, and scallions.  Add salt and pepper to taste.

Place 3 slices of oranges on each plate, add a scoop of the quinoa.  Add more pomegranate seeds and a little cheese, if desired.  Serve.

Inspired by a recipe by Stanley Tucci

Submitted by Barb L.