- 10 minutes of prep time
- 4 Weight Watchers Points Plus per 1/2 cup
- Gluten-free, high in fiber & protein
Our family has been eating quite a lot of this pilaf. I think my oldest just loves to say the word. Pilaf. Peeee-laaaffff. It has a lovely way of dancing into a conversation.
I can’t decide if my favorite part about the pilaf is the bright bursts of pomegranate, the satisfying crunch of toasted almonds, or the lively and unexpected zing that comes from using lemon in two ways to flavor and dress the quinoa. It could also be the rich flavor that comes from cooking the quinoa with sautéed vegetables in chicken stock (I use homemade).
Actually, my favorite part is that I can toss this whole thing together and get it on the table in about 30 minutes. Part of that time is just idle simmering, so not only is dinner on the table, but the knife and cutting board are already washed and back in their places, and the wine is open and in my glass. Yep that is my favorite part. The wine — errr, the one-pot.
While this is cooking you can set some fish in a pan to gently bake, then toss together a bagged salad kit. If you have kitchen helpers have them toss the salad and set the table while you thumb through one of those magazines that keep multiplying on the counter. Sip your glass of wine and enjoy an article featuring organizing tips you could totally make work if you had a 5,000 square foot house all to yourself. This is probably the wine talking but, wouldn’t that be divine!
Recommended for this recipe:
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- Oil Mist
- 1 cup diced yellow onion (1/2 a large onion)
- ½ cups diced celery (1 large stalk)
- 1 cup quinoa
- 2 cups low sodium chicken stock
- ⅓ cups slivered almonds
- 1 tsp lemon zest
- 3 TB fresh lemon juice (1/2 a large lemon)
- ½ cup pomegranate seeds
- ½ cup minced green onion, white and green
- ⅛ tsp sea salt
- 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.