Pomegranate cherry quinoa with almonds

I always seem to have a bag of quinoa on hand. It's a great grain to use for cooking demos since it's high in fiber and gluten-free. I see it typically used in savory salads or side dishes, but it actually makes a delicious breakfast! I got a 'nudge' from POM Wonderful – 100% Pomegranate Juice about their annual Pom cookoff contest.

Pom Wonderful supports Diversify Dietetics, a non-profit group whose mission is: To increase racial and ethnic diversity in the field of dietetics and nutrition by empowering nutrition leaders of color. They provide a community for students, professionals, and educators dedicated to increasing ethnic and racial diversity in the nutrition and dietetics profession.

As a member and past chair of the Ohio Academy of Nutrition and Dietetics (eatrightohio.org) DEI (diversity, equity and inclusion) group, I wholeheartedly support more diversity in the dietetics profession. We can't serve our cultural and ethnically diverse population of patients and clients without more diverse practitioners.

A diverse group of mentors, advocates and educators in the field of dietetics are needed to support patients, clients and the field at large.For each recipe submission, Pom Wonderful gives $100.00 to Diversify Dietetics. I look forward to this recipe contest every year. I love their products and mission in giving back.  

And now, the recipe:

1/2 cup dry quinoa

1 cup Pom Wonderful Cherry Pomegranate Juice

1/2 chop chopped almonds

1/2 cup flaked coconut

Directions:

Place the quinoa in a medium saucepan and add the POM juice.

Boil the quinoa for 3 to 5 minutes uncovered, then cover the pot and turn down the heat. Simmer for 10 minutes or until all the juice is absorbed.

Stir in the chopped almonds and top with flaked coconut.

Makes 4 (1/2 cup) servings.