It can get boring eating it plain though, so I like to add fun things to mine. This one is so great because it's not your traditional hot side dish. Because of the mild flavor additions, it's best served at room temperature. This allows all the flavors to meld together nicely and softly pronounce each one.
It goes with pretty much anything, but it's so good and filling that I could just make this a meal!
6 servings
Ingredients
• 1 tbsp olive oil, divided
• 1 md shallot, diced
• 1 c quinoa, rinsed
• 2 c chicken broth
• 1 tbsp lemon juice
• 1/2 tsp white wine vinegar
• 1 tsp honey
• 1/2 tsp brown sugar
• salt and pepper, to taste
• 1/2 c pomegranate seeds
• 2 tbsp chopped parsley
Directions
1. Heat 1/2 tbsp olive oil in large, heavy-bottomed saucepan over medium heat. Add shallot and saute for a few minutes until starting to soften.
2. Add quinoa and stir to coat. Pour in chicken broth, lower heat to simmer, cover, and cook for 20 minutes. Turn off heat and let sit, covered, for 5 minutes. If water still remains, drain. Transfer quinoa to large bowl. Occasionally fluff gently with a fork until cooled slightly.
3. In separate bowl, whisk together remaining oil, lemon juice, honey, salt and pepper. Stir in pomegranate seeds and parsley.
4. Add quinoa and toss well. Serve at room temperate.
Per serving: Calories 148 | Total Fat 4g | Sodium 144mg | Potassium 68mg | Total Carbohydrate 24g | Dietary Fiber 3g | Sugars 4g | Protein 4g
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