Pomegranate Quinoa Pilaf

• 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 and freshly ground black pepper
• 1/2 cup slivered almonds, toasted

1. Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat.
2. Saute the onion until translucent and fragrant.
3. Add the quinoa and stir to coat.
4. Add the chicken broth and bring to a boil.
5. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
6. In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar.
7. Add the quinoa and season with salt, and pepper to taste.
8. Garnish with toasted, slivered almonds.
9. 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

olive oil, onion, quinoa, chicken broth, pomegranate seeds, scallions, parsley, lemon, lemon zest, sugar, salt, slivered almonds

Taken from www.foodnetwork.com/recipes/pomegranate-quinoa-pilaf.html (may not work)