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Pomegranate Quinoa Pilaf

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Essentials

Episode: Fall Pantry

Pomegranate Quinoa Pilaf

Name: Pomegranate Quinoa Pilaf
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4-6 servings
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

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Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4-6 servings

Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4-6 servings

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.

Pomegranate Quinoa Pilaf

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