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.
Nutritionper 100 g›
110
Calories
2.8g
Protein
15.4g
Carbs
4.2g
Fat
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.