Lemony Quinoa Pilaf
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
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
- ⅓ 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
- ⅛ 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.