Ingredients

• 2 Tablespoons Olive Oil
• 1/2 Whole Medium Onion, Diced
• 1 Cup Quinoa
• 2 Cups Low-Sodium Chicken Broth
• 1/2 Cup Pomegranate Seeds
• 1/4 Cup Green Onions, Sliced
• 1 Tablespoon Chopped Parsley
• 1/2 Whole Lemon, Juiced
• 1 Teaspoon Fresh Lemon Zest
• 1 Teaspoon Sugar
• 1/2 Cup Slivered Almonds, Toasted

Directions

1. Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant.
2. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil.
3. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
4. In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar.
5. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.