Recipe courtesy of Kelsey Nixon
Episode: Fall Pantry
Print
Total:
45 min
Active:
15 min
Yield:
4-6 servings
Level:
None

Nutrition Info

Total:
45 min
Active:
15 min
Yield:
4-6 servings
Level:
None

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. 

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