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+ servings

Lemony Quinoa Pilaf

Rose McAvoy
The playful textures and inviting colors of this super simple dish will make it a star at any meal. Serve it as a substantial side dish with fish or a store bought rotisserie chicken and any old Tuesday will be transformed into a very special occasion. Adapted from Pomegranate Quinoa Pilaf
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Servings 7 servings
Calories 157 kcal

Ingredients
  

  • Oil Mist
  • 1 cup diced yellow onion ½ a large onion
  • ½ cups diced celery 1 large stalk
  • 1 cup quinoa
  • 2 cups low sodium chicken stock
  • cups slivered almonds
  • 1 teaspoon lemon zest
  • 3 tablespoon fresh lemon juice ½ a large lemon
  • ½ cup pomegranate seeds
  • ½ cup minced green onion white and green
  • teaspoon sea salt

Instructions
 

  • Heat a large skillet over medium high heat and coat the bottom with a layer of oil mist. Sautee the onion and celery until the edges begin to brown. Add the quinoa and stock, give everything a quick stir, reduce the heat to low and cover the skillet. Let the quinoa steam for 20 minutes.
  • Meanwhile, toast the almonds in a small skillet over medium heat until they become fragrant and golden. Remove the almonds immediately and set them aside.
  • After 25 minutes gently fluff the quinoa and turn it into a serving bowl. Add the almonds, and the remaining ingredients and toss everything together.

Notes

This dish is excellent served warm or cold.

Nutrition

Serving: 1gCalories: 157kcalCarbohydrates: 24gProtein: 6.6gFat: 4gCholesterol: 4mgSodium: 180mgFiber: 4gSugar: 2.7g
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