3-4 T Vegetable broth
1/2 medium onion, diced small
1 c quinoa
2 c vegetable broth
1 c pomegranate seeds
1 tablespoon chopped fresh flat-leaf parsley
1 T olive oil, cold pressed
Juice of 1/2 lemon
1/2 t fresh lemon zest
1 t sweetener (I used part agave and part vegetable glycerin)
Salt and freshly ground black pepper
1/2-3/4 c roasted pumpkin seeds (see below)
sliced avocado, if desired
Heat 3-4 T vegetable broth in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add 2 cups of vegetable broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
In a large mixing bowl, combine olive oil, pomegranate seeds, parsley, lemon juice, zest, and sweetener. Add the quinoa and season with salt, and pepper to taste. Sprinkle pumpkin seeds over it and garnish with sliced avocado if desired.
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