Recipe courtesy of Kelsey Nixon
Episode: Fall Pantry
Print
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4-6 servings

Nutrition Info

Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4-6 servings

Nutrition Info

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1 cup quinoa
  • 2 cups low-sodium chicken broth
  • 1/2 cup pomegranate seeds
  • 1/2 cup diagonally sliced scallions
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Juice of 1/2 lemon
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1/2 cup slivered almonds, toasted

Directions

Watch how to make this recipe.

Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.

In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds. 

More from:

Christmas Recipes

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Quinoa Pilaf

Recipe courtesy of Kelsey Nixon

Quinoa Pilaf with Pine Nuts

Recipe courtesy of Ellie Krieger

Herbed Bulgur-Lentil Pilaf

Recipe courtesy of Ellie Krieger

Basmati Rice Pilaf with Peas

Recipe courtesy of Bobby Flay

Rice and Black Bean Pilaf

Recipe courtesy of Ellie Krieger

Pomegranate-Berry Smoothie

Recipe courtesy of Cooking Channel

Pine Nut Marinara Quinoa Bowl

Recipe courtesy of Jason Wrobel

On TV

So Much Pretty Food Here