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.