Quinoa with Peppery Watercress, Pears, and Pomegranate
Prep time
Cook time
Total time
Recipe shared with us for Thanksgiving by Whole Foods Market. The pears and pomegranate add bright seasonal flavors to this warm winter dish, while watercress adds a natural peppery contrast.
Serves: 4 servings
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 bunch watercress, stems removed and leaves sliced (about 1-1/2 cups packed leaves)
  • 2 ripe pears, peeled, cored and cut into ½-inch chunks
  • ½ cup pomegranate arils (seeds)
  • ½ cup chopped walnuts
  • 2 tablespoons pomegranate juice (see note in post above)
  • 2 tablespoons white wine vinegar
  1. Rinse the quinoa under cold running water and drain.
  2. Combine the water and quinoa in a medium saucepan and bring to a boil. Reduce the heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, about 15 to 20 minutes.
  3. Place the cooked quinoa in a large bowl with the watercress, pear chunks, pomegranate seeds, walnuts, juice, and vinegar. Stir to combine, then serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/quinoa-side-dish-pears-pomegranate