Pomegranate Quinoa Pilaf
Yield 4 servings
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
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.
*NOTE: I usually pick up a rotisserie chicken to serve alongside this dish.