Ingredients

• 2 Tbsp olive oil
• 1/2 medium onion, diced
• 1 cup quinoa
• 2 cups low sodium chicken broth
• 1/2 cup pomegranate seeds
• 1/2 cup diagonally sliced scallions
• 1 Tbsp chopped fresh flat leaf parsley
• Juice of 1/2 lemon
• 1 tsp fresh lemon zest
• 1 tsp sugar
• Salt and freshly ground pepper
• 1/2 cup slivered almonds, toasted

Directions

1. Heat 1 tablespoon olive oil in a heavy bottom saucepan over medium high heat. Saute onion until translucent and fragrant. Add the quinoa and stir to coat.

2. Add the chicken broth and bring to boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa in tender.

3. In a large mixing bowl combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice and zest and sugar. Add the quinoa and season with salt and pepper to taste.

4. Garnish with slivered toasted almonds.

5. **I add in diced cooked chicken breast to the salad.

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