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Quinoa Pilaf with Butternut Squash & Pomegranate

Quinoa Pilaf with Butternut Squash & Pomegranate

This quinoa is all about the flavors of Fall and can be enjoyed alone or as a side dish to any roast. Recipe by Laura Bashar of Family Spice



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

Quinoa Pilaf with Butternut Squash & Pomegranate Detail

Prep Time: 15 min
Cook Time: 15 min

Difficulty: Easy
Servings: 6
Serving Size: 1 cup