For the butternut squash-
2 c butternut squash, in approx. ½ in. cubes
1 T olive oil
1/2 t kosher salt
freshly ground black pepper
For the quinoa-
1 c uncooked quinoa
2 c 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
squash-
400°F. 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.
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.
Originally Submitted
12/13/2012
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