Pomegranate Quinoa Pilaf


  • 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


  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.