Pomegranate Quinoa Pilaf
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 medium
Onion (diced)1 cup
Quinoa2 cups
Chicken Broth (low-sodium)1 cup
Pomegranate Seeds1 tsp
Lemon Zest (fresh)1 tsp
Sugar1
SaltDirections:
1
Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat
2
Saute the onion until translucent and fragrant
3
Add the quinoa and stir to coat
4
Add the chicken broth and bring to a boil
5
Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender
6
In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar
7
Add the quinoa and season with salt, and pepper to taste
8
Garnish with toasted, slivered almonds
9
Serves: 6; Calories: 248; Total Fat: 12
10
5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams