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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/2 medium onion, diced

  3. 1 cup quinoa

  4. 2 cups low-sodium chicken broth

  5. 1/2 cup pomegranate seeds

  6. 1/2 cup diagonally sliced scallions

  7. 1 tablespoon chopped fresh flat-leaf parsley

  8. Juice of 1/2 lemon

  9. 1 teaspoon fresh lemon zest

  10. 1 teaspoon sugar

  11. Salt and freshly ground black pepper

  12. 1/2 cup slivered almonds, toasted

Instructions Jump to Ingredients ↑

  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.

  3. Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat : 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams

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