Recipe courtesy of Kelsey Nixon
Episode: Fall Pantry
Pomegranate Quinoa Pilaf
Total:
45 min
Active:
15 min
Yield:
4-6 servings
Level:
None
Total:
45 min
Active:
15 min
Yield:
4-6 servings
Level:
None

Ingredients

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. 

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

IDEAS YOU'LL LOVE

Quinoa Pilaf with Pine Nuts

Recipe courtesy of Ellie Krieger

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Black Bean and Quinoa Falafel

Recipe courtesy of James Briscione

Grilled Scallops with Orange-Scented Quinoa

Recipe courtesy of Giada De Laurentiis

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Quinoa Tabbouleh with Feta

Recipe courtesy of Ina Garten

Turkey and Quinoa Stuffed Peppers

Recipe courtesy of Guy Fieri

Quinoa Pilaf

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Quinoa Pilaf

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking