Quinoa Pilaf With Butternut Squash & Pomegranate

1. 1

   In a small pot, bring to boil:

2. 2

   2 cup water

3. 3

   Stir in:

4. 4

   1 cup quinoa , uncooked

5. 5

   Return to boil, then cover pot and reduce heat to simmer.

6. 6

   Continue simmering until quinoa is cooked, approximately 12-15 minutes.

7. 7

   In the meantime, heat a non-stick skillet over medium-high heat and add:

8. 8

   1 TBS extra-virgin olive oil

9. 9

   When oil is hot, add:

10. 10

    1 small butternut squash , peeled, seeded & cut into 1-inch chunks

11. 11

    1/2 cup onion , chopped

12. 12

    Saute vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes.

13. 13

    Add to the vegetables:

14. 14

    2 garlic cloves , diced

15. 15

    1/4 tsp salt

16. 16

    1/8 tsp black pepper, ground

17. 17

    1 tsp thyme, fresh

18. 18

    Mix in:

19. 19

    1 cup vegetable stock

20. 20

    3 TBS pomegranate syrup

21. 21

    1 TBS lemon juice

22. 22

    Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat.

23. 23

    When quinoa is done, fluff with a fork and pour into a large mixing bowl.

24. 24

    Gently mix in the squash mixture with the quinoa.

25. 25

    Stir in:

26. 26

    1/2 cup pomegranate arils

27. 27

    1/3 cup pistachios , shelled & chopped

28. 28

    1 tsp thyme, fresh

29. 29

    Adjust seasoning to taste and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.