Pomegranates are incredible nutritious and are a wonderful way to bejewel your breakfast, especially a bowl of Breakfast Quinoa with Pomegranate.
About a month ago, my family and I travelled an hour north of San Diego to Fallbrook, on a mission to visit an avocado orchard. The ranch belongs to the parents of a good friend of ours. And being the recipient of many of my recipes to taste-test, he was kind enough to arrange our visit. Although most of the avocados were picked, it was November, there were many still left on the tree waiting for the next picking. But we weren’t there for the avocados, at least not this visit. We were there to pick some pomegranates.
Our friend, Don, told us that when his parents bought the ranch, they planted other fruit trees for their own use. This included navel oranges, valencia, tangerines, grapefruit, lemons, limes, apples and others. I was in heaven. The story continues with Don convincing his family to plant a pomegranate tree. But, every year he and his family would eat only a couple pomegranates, using a few as decorations for the holidays. Most were picked by birds or would fall to the ground and left to rot.
Don has long left the ranch, but he tells us that every Thanksgiving his family teases him mercilessly about this single pomegranate tree that no one wanted, but him. He turns to me and asks, “Would you like some pomegranates??” My husband and I were more than happy to accept and we were quickly invited to come pick “as many pomegranates we wanted.”
That’s a loaded statement in our book. As many as we wanted?!
We picked the tree bare.
After hauling about 200 pomegranates, several dozen limes, oranges and grapefruits, and of course, some avocados, we thanked our hosts and returned home. The kids were giddy with excitement. They adore pomegranates.
This weekend, my husband finished seeding the last of the pomegranates, staying up ’til 1am to finish the job. We’ve juiced more than half of it, (sending a bottle to our friends) and have about a gallon of juice in the refrigerator now. We’ve spent a month enjoying our ruby red fruit in almost everything.
Especially for breakfast.
One is a Pomegranate Smoothie.
Smoothies are real popular in my house, The kids want them all year long and I am always mixing different fruit combinations with the changing seasons. This smoothie is made with thick Greek yogurt, pomegranate juice, a banana and pomegranate syrup (or honey).
Another great way to start your morning is with Breakfast Quinoa with Pomegranate (pictured at the top of the post). Quinoa isn’t just for salads or pilafs.
How about Pomegranate Pancakes?
Or a Pomegranate Parfait?
Or even some Pomegranate Jelly for your breakfast bagel.
You can bet I will have more pomegranate recipes to share with you this month. You can find what I have created so far and my recipes featuring pomegranates here.
How do YOU like your pomegranate?
Breakfast Quinoa with Pomegranate
Quinoa is not just for salads or pilafs. You can also dress it up for breakfast, for a gluten-free alternative to oatmeal! Recipe by Laura Bashar of Family Spice
- 1/2 cup quinoa, uncooked
- 1 cup water
- 1 cup milk, (1/2 cup per bowl)
- 1/2 cup pomegranate arils, (1/4 cup per bowl)
- 1/4 cup pistachios, shelled & chopped (1/8 cup per bowl)
- 2 tsp honey, *
- In a fine-mesh sieve, rinse with water:
- 1/2 cup quinoa , uncooked
- 1 cup water
- 1 cup milk , (1/2 cup per bowl)
- 1/2 cup pomegranate arils , (1/4 cup per bowl)
- 1/4 cup pistachios , shelled & chopped (1/8 cup per bowl)
- 2 tsp honey , *
Cooking Tips: * You can substitute honey with agave nectar or pomegranate syrup.
Yield: Serves 2