Friday, March 1, 2013

Gluten Freedom: Quinoa Pilaf with Pomegranate Seeds

2 tsp extra-virgin olive oil,   1 medium yellow onion, finely chopped,   1 C quinoa, rinsed,    2 C Low Sodium chicken or vegetable broth,    1/3 C toasted pine nuts,    1 C pomegranate seeds,   2 tsp lemon zest,   2 tsp chopped flat-leaf parsley

Add the olive oil to a large sauce and and heat over medium high. Add the onion and cook until styarts to turn translucent. Now, add the rinsed quinoa; toasting for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer 15 minutes. Meanwhile, toast pine nuts in a dry skillet over medium-low heat, stirring constantly, until golden. Transfer to a small bowl to cool. Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the quinoa; fluff with a fork. Serve hot.

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