Pomegranate Qunoa Pilaf
(from jtkag’s recipe box)
Prep time: 15 minutes
Cook time: 20 minutes
Serves 6 people
Ingredients
- 2 Tbsp 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 Tbsp chopped fresh flat leaf parsley
- Juice of 1/2 lemon
- 1 tsp fresh lemon zest
- 1 tsp sugar
- Salt and freshly ground pepper
- 1/2 cup slivered almonds, toasted
Directions
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Heat 1 tablespoon olive oil in a heavy bottom saucepan over medium high heat. Saute onion until translucent and fragrant. Add the quinoa and stir to coat.
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Add the chicken broth and bring to boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa in tender.
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In a large mixing bowl combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice and zest and sugar. Add the quinoa and season with salt and pepper to taste.
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Garnish with slivered toasted almonds.
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**I add in diced cooked chicken breast to the salad.