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