Pomegranate Quinoa Pilaf

Ingredients

• 1 tablespoon flat-leaf parsley fresh chopped
• 0.5  juice of lemon 
• 1 teaspoon lemon zest fresh
• 2 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 0.5 medium onion diced
• 0.5 cup pomegranate seeds 
• 1 cup quinoa 
• 6 servings salt and pepper black freshly ground
• 0.5 cup scallions diagonally sliced
• 0.5 cup slivered almonds toasted
• 1 teaspoon sugar 

Equipment

• sauce pan
• mixing bowl

Directions

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. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
5. In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar.
6. Add the quinoa and season with salt, and pepper to taste.
7. Garnish with toasted, slivered almonds.
8. 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