If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: For a kid-friendly version, eliminate the saffron, cumin, and coriander. Also, a common substitute for the uncommon ingredient of pomegranate molasses is pomegranate juice. If you can't find either, it can be left out. A great substitute in the summer would be substituting uncooked apricots for the butternut squash. —Bibby Gignilliat
- 1 1/2 cups quinoa
- 1 1/2 cups homemade chicken stock
- 3/4 teaspoon cumin seeds, toasted and ground
- 3/4 teaspoon coriander seeds, toasted and ground
- 1/4 teaspoon saffron threads
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 2 tablespoons pomegranate molasses
- 1 tablespoon extra virgin olive oil
- 1 cup butternut squash, cut into 1/2-inch dice
- 1/2 yellow onion, cut into 1/2-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 1 1/4 teaspoons kosher salt
- 2 scallions, white and green parts, chopped
- 1/4 cup cilantro, chopped
- Prepare Quinoa: Rinse quinoa under running water for 2 minutes. (This step is very important or else it will taste bitter). Bring quinoa, stock, spices, saffron, cinnamon, salt to boil in a medium saucepan. Once boiling, turn down the heat. Cover and let simmer for about 20-25 minutes, until the liquid is fully absorbed and the quinoa is tender. Remove from heat and stir in the pomegranate molasses.
- Sauté Vegetables: Heat the oil in a very large sauté pan. Add the squash, onions and carrots, and salt. Cook until all vegetables are soft but not soggy, about 5 more minutes. Remove from heat, cool slightly and mix in with the quinoa.
- Serve: Just before serving, stir in the scallions and cilantro. Serve at warm or at room temperature.
Grilled Cheese, Please
Sandwiches that stop the world and melt with you
Grilled cheese, please.
It's time to travel.
Whey cool desserts.
Put cake on a pedestal.