Quinoa with Pomegranate and Pecan
Serves 6. Roasted butternut squash tossed with quinoa cooked in stock, pomegranate seeds, balsamic vinegar and sage, optionally finished with crumbled goat cheese.
Ingredients
| 2 cup | 480 ml | butternut squash, in approx. 1/2 in. cubes |
| 1 T | olive oil | |
| 1/2 t | kosher salt | |
| — | freshly ground black pepper | |
| 1 cup | 240 ml | uncooked quinoa |
| 2 cup | 480 ml | vegetable or chicken stock/broth |
| 1 | pomegranate, seeds only | |
| 2 T | balsamic vinegar | |
| 1 T | olive oil | |
| 2 t | chopped fresh sage | |
| — | kosher salt and freshly ground black pepper, to taste | |
| 1/4 to 1/2 cup | 60–120 ml | crumbled goat cheese (optional) |
Instructions
For the butternut squash:
- Preheat oven to 400F. Spray a baking sheet with olive oil or cooking spray.
- Toss the squash with the olive oil and salt, and spread in a single layer on the baking sheet.
- Roast for about 20 minutes, or until tender, tossing after 10 minutes.
For the quinoa:
- While the squash is roasting, prepare the quinoa according to the package directions, substituting stock/broth for water.
- In a bowl, combine the squash, quinoa, and remaining ingredients.
- If desired, serve with goat cheese sprinkled on top.