Quinoa Pilaf With Butternut Squash & Pomegranate

Name: Quinoa Pilaf With Butternut Squash & Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup water; 1 cup quinoa, uncooked; 1 TBS extra-virgin olive oil; 1 small butternut squash, peeled, seeded & cut into 1-inch chunks; 1/2 cup onion, chopped; 2 garlic cloves, diced; 1/4 tsp salt; 1/8 tsp black pepper, ground; 2 tsp thyme, fresh; 1 cup vegetable stock; 3 TBS pomegranate syrup; 1 TBS lemon juice; 1/2 cup pomegranate arils; 1/3 cup pistachios, shelled & chopped

Servings: persons

2 cup water
1 cup quinoa, uncooked
1 TBS extra-virgin olive oil
1 small butternut squash, peeled, seeded & cut into 1-inch chunks
1/2 cup onion, chopped
2 garlic cloves, diced
1/4 tsp salt
1/8 tsp black pepper, ground
2 tsp thyme, fresh
1 cup vegetable stock
3 TBS pomegranate syrup
1 TBS lemon juice
1/2 cup pomegranate arils
1/3 cup pistachios, shelled & chopped

1
In a small pot, bring to boil:
2
2 cup water
3
Stir in:
4
1 cup quinoa , uncooked
5
Return to boil, then cover pot and reduce heat to simmer.
6
Continue simmering until quinoa is cooked, approximately 12-15 minutes.
7
In the meantime, heat a non-stick skillet over medium-high heat and add:
8
1 TBS extra-virgin olive oil
9
When oil is hot, add:
10
1 small butternut squash , peeled, seeded & cut into 1-inch chunks
11
1/2 cup onion , chopped
12
Saute vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes.
13
Add to the vegetables:
14
2 garlic cloves , diced
15
1/4 tsp salt
16
1/8 tsp black pepper, ground
17
1 tsp thyme, fresh
18
Mix in:
19
1 cup vegetable stock
20
3 TBS pomegranate syrup
21
1 TBS lemon juice
22
Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat.
23
When quinoa is done, fluff with a fork and pour into a large mixing bowl.
24
Gently mix in the squash mixture with the quinoa.
25
Stir in:
26
1/2 cup pomegranate arils
27
1/3 cup pistachios , shelled & chopped
28
1 tsp thyme, fresh
29
Adjust seasoning to taste and serve hot.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cup water, 1 cup quinoa, uncooked, 1 TBS extra-virgin olive oil, 1 small butternut squash, peeled, seeded & cut into 1-inch chunks, and more.

Yes, Quinoa Pilaf With Butternut Squash & Pomegranate falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!