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mini phyllo cups filled with lemony quinoa and ruby pomegranate seeds in a wide horizontal shot, arranged on a dark slate platter, bright natural light, shallow depth of field, landscape orientation

Pomegranate and Quinoa Cups

Crisp cups filled with fluffy quinoa dressed in lemon and studded with pomegranate seeds.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cups
Ingredients Method

Ingredients
  

  • 1 cup cooked quinoa cooled
  • 0.75 cup pomegranate seeds
  • 12 mini phyllo cups
  • 2 tbsp olive oil
  • 1 lemon juiced
  • 0.25 cup fresh parsley chopped

Method
 

  1. Toss the cooled quinoa with olive oil, lemon juice, parsley, and most of the pomegranate seeds.
  2. Season with a pinch of salt to taste.
  3. Spoon the quinoa mixture into the mini phyllo cups.
  4. Top each with the remaining pomegranate seeds and serve.