JEWELED QUINOA
4 to 6 servings
This dish is almost as much about aesthetics as it is about flavor. The orange squash, pink pomegranate seeds, and green herbs and pistachios are as visually enticing as they are flavorsome.
Preheat the oven to 425°F. Toss together on a large rimmed baking sheet:
- 1 small butternut squash (about 1½ pounds), peeled, seeded, and cut into ¾-inch cubes
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Roast until tender and browned, about 25 minutes.
Meanwhile, heat in a large saucepan over medium heat:
- 2 tablespoons butter or olive oil
Add and cook, stirring, until softened, 6 to 8 minutes:
- 1 small onion, diced, or 1 small leek, halved lengthwise, well cleaned and thinly sliced
Stir in and cook, stirring occasionally, until fragrant and toasted, about 5 minutes:
- 1 cup quinoa
Add:
- 1½ cups unsalted chicken stock or broth or water
- ½ teaspoon salt
Bring to a boil, then reduce the heat to low, cover, and simmer until tender, about 15 minutes. Let stand off the heat for 5 minutes. Transfer the quinoa to a large bowl, add the squash, and toss to combine. Stir in:
- ½ cup pomegranate seeds
- ½ cup packed chopped herbs, such as parsley, dill, mint, or chives, or a combination
Before serving, sprinkle with:
- ⅓ cup crumbled feta cheese
- ¼ cup chopped roasted pistachios or toasted pumpkin seeds