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Pomegranate Quinoa Pilaf

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


  1. 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.
  2. 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.