This is NOT just for Thanksgiving. This is going into my monthly rotation for sure! This recipe is SO HEALTHY AND the pomegranates are a BURST OF FLAVOR in your mouth!!
I will post a picture next time I make this. I have to say this is so DELICIOUS!!! and filling and I ate the entire thing myself over a 4 day span. The only down side of this recipe is the next day, after being in the refrigerator, it doesn't look as pretty but the taste is even better.
**I made a few additions such as: 1/4c Roasted Corn & a little Goat Cheese sprinkled over and melted in & 1 Leek cut up (light green to white part)
Article & Recipe from Natural Health Magazine -
Pomegranate
**(Bought this at Trader Joe's: currently they have them already seeded and still in shell)
**(Bought this at Trader Joe's: currently they have them already seeded and still in shell)
WHY IT'S A SUPERFOOD A favorite of Dr. Oz's, pomegranate may be one of the gut-friendliest foods around. Its anti-inflammatory compounds help protect the colon from damage caused by diseases like ulcerative colitis and Crohn's.
Leek
**(Bought this at Trader Joe's already trimmed and Whole Foods has HUGE ones)
Leek
**(Bought this at Trader Joe's already trimmed and Whole Foods has HUGE ones)
WHY IT'S A SUPERFOOD A single leek provides over half the recommended daily value of vitamin K, "a nutrient so vital to bone health that people deficient in vitamin K2 [which the body makes from K] get osteoporosis," Dr. Oz says.
Quinoa
**(Bought this at Trader Joe's - Organic)
Quinoa
**(Bought this at Trader Joe's - Organic)
WHY IT'S A SUPERFOOD Quinoa is a triplethreat: "gluten-free, a complete protein, and a prebiotic [meaning it stimulates the growth of probiotics or good bacteria already found in the gut]," Dr. Oz says.
Kale
**(Bought this at WHOLE FOODS) WHY IT'S A SUPERFOOD Consuming the leafy green increases HDL ("good") cholesterol and decreases LDL ("bad") cholesterol. "It's also a very good source of calcium, which your heart needs in order to beat properly," Dr. Oz says.
Kale-Pomegranate Quinoa Stuffing
Serves 12
5 tablespoons extra virgin olive oil,
divided
6 cloves garlic, finely sliced, divided
1/2 cup vegetable stock
1/2 pounds young kale, stems and leaves
coarsely chopped
Salt to taste
White pepper to taste
1 1/2 cups pecans
1 cup finely chopped onion
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme (strip the
leaves from the stems)
2 cups cooked quinoa
1 tablespoon butter, melted
1 egg, lightly beaten
3/4 cup dry white wine
1/2 cup fresh pomegranate seeds
1. Preheat oven to 325[degrees]F. Lightly oil a 9 x
13-inch glass baking dish.
2. In a large saucepan over medium-high
heat, heat 2 tablespoons olive oil. Add
half of the garlic and cook until soft but
not yet golden. Raise heat to high, add
the stock and kale and toss to combine.
Cover and cook for 3 minutes. Uncover
and continue cooking, stirring until all the
liquid has evaporated. Season with salt
and white pepper. Set aside to cool.
3. Add cooled, cooked kale and pecans to
a food processor; pulse several times until
pecans are chopped and kale is shredded
but mixture is still chunky.
4. In a separate saucepan over medium-high
heat, heat 2 tablespoons olive oil;
add the onion and remaining garlic; saute
2 to 3 minutes. Add the sage and continue
cooking until onion is caramelized,
approximately 3 to 4 more minutes. Stir
in the pecan-kale mixture.
5. Transfer the onion-pecan-kale mixture
to a large mixing bowl. Add the cooked
quinoa and stir to combine. Stir in the
remaining tablespoon of oil and melted
butter. Season with salt and white pepper.
Add the egg and wine and toss to
coat. Transfer the mixture to the prepared
baking dish. Cover and bake 30 minutes.
Garnish with pomegranate seeds before
serving.
Per serving: 220 calories, 18 g fat (2.5 g
saturated), 13 g carbohydrates, 4 g protein,
3 g fiber, 214 mg sodium (9% Daily Value).
Serves 12
5 tablespoons extra virgin olive oil,
divided
6 cloves garlic, finely sliced, divided
1/2 cup vegetable stock
1/2 pounds young kale, stems and leaves
coarsely chopped
Salt to taste
White pepper to taste
1 1/2 cups pecans
1 cup finely chopped onion
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme (strip the
leaves from the stems)
2 cups cooked quinoa
1 tablespoon butter, melted
1 egg, lightly beaten
3/4 cup dry white wine
1/2 cup fresh pomegranate seeds
1. Preheat oven to 325[degrees]F. Lightly oil a 9 x
13-inch glass baking dish.
2. In a large saucepan over medium-high
heat, heat 2 tablespoons olive oil. Add
half of the garlic and cook until soft but
not yet golden. Raise heat to high, add
the stock and kale and toss to combine.
Cover and cook for 3 minutes. Uncover
and continue cooking, stirring until all the
liquid has evaporated. Season with salt
and white pepper. Set aside to cool.
3. Add cooled, cooked kale and pecans to
a food processor; pulse several times until
pecans are chopped and kale is shredded
but mixture is still chunky.
4. In a separate saucepan over medium-high
heat, heat 2 tablespoons olive oil;
add the onion and remaining garlic; saute
2 to 3 minutes. Add the sage and continue
cooking until onion is caramelized,
approximately 3 to 4 more minutes. Stir
in the pecan-kale mixture.
5. Transfer the onion-pecan-kale mixture
to a large mixing bowl. Add the cooked
quinoa and stir to combine. Stir in the
remaining tablespoon of oil and melted
butter. Season with salt and white pepper.
Add the egg and wine and toss to
coat. Transfer the mixture to the prepared
baking dish. Cover and bake 30 minutes.
Garnish with pomegranate seeds before
serving.
Per serving: 220 calories, 18 g fat (2.5 g
saturated), 13 g carbohydrates, 4 g protein,
3 g fiber, 214 mg sodium (9% Daily Value).
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