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

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

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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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