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
Ingredients
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1 1/2 cups
quinoa
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1 1/2 cups
homemade chicken stock
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3/4 teaspoon
cumin seeds, toasted and ground
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3/4 teaspoon
coriander seeds, toasted and ground
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1/4 teaspoon
saffron threads
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1/2 teaspoon
ground cinnamon
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3/4 teaspoon
kosher salt
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2 tablespoons
pomegranate molasses
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1 tablespoon
extra virgin olive oil
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1 cup
butternut squash, cut into 1/2-inch dice
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1/2
yellow onion, cut into 1/2-inch dice
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2
large carrots, cut into 1/2-inch dice
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1 1/4 teaspoons
kosher salt
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2
scallions, white and green parts, chopped
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1/4 cup
cilantro, chopped
Directions
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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.
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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.
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Serve: Just before serving, stir in the scallions and cilantro. Serve at warm or at room temperature.
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