1 onion—finely chopped

1 cup of baby carrots—finely chopped

1 cup of celery—finely chopped

(I use TJ’s Mirepoix which has all three, already chopped)

4 garlic cloves—finely chopped

1 ½ tablespoons avocado or olive oil

1 tablespoon TJ’s Orange Muscat Champagne Vinegar

1 can organic garbanzos beans, drained and rinsed (or freshly cooked)

1 cup Organic Quinoa (cook according to package directions—replace some or all of the water with veggie broth for a more flavorful taste)

Add additional seasonings to taste such as turmeric, cumin, cinnamon and TJ’s 21 Season Salute

1 cup pomegranate seeds


Sauté all the veggies and garlic in the oil in a large saucepan until tender.

To the veggies, add in the indicated amount of water or veggie broth, the garbanzo beans and optional seasonings. Cook the Quinoa according to the package instructions with the veggies included in the cooking process.  Finish cooking until all the liquid is drained.

Toss in the pomegranate seeds. Serve warm as a side dish, but this will also be delicious cold on top of a salad!

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