Pomegranate Quinoa Pilaf
Pomegranate Quinoa Pilaf
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 248
- Total Fat
- 12.5 grams
- Saturated Fat
- 1 grams
- Sodium
- 109 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 4 grams
- Protein
- 9 grams
- Sugar
- 4 grams
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 248
- Total Fat
- 12.5 grams
- Saturated Fat
- 1 grams
- Sodium
- 109 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 4 grams
- Protein
- 9 grams
- Sugar
- 4 grams
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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
- 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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Kelly S.
Perfect mix of sweet and salty. I used dried cranberries instead of pomegranate and it came out great! Highly recommend.
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