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QUINOA - Pomegranate Quinoa Pilaf
Nb persons: 6
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Pomegranate Quinoa Pilaf Recipe courtesy Kelsey Nixon 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 | |
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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