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.
Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat
: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams