Butternut Squash and Quinoa Salad with Pomegranate Seeds

 


Butternut Squash and Quinoa Salad with Pomegranate Seeds

INGREDIENTS

Oil 4 tbsp

Onion 1 finely chopped

Garlic 1 clove, chopped

Squash 600 g, butternut, peeled, deseeded and roughly chopped

Quinoa 300 g, washed

Vegetable stock 750 ml

Parsley 2 tbsp, chopped and leaves to garnish

Pomegranate 4 tbsp, seeds

Preparation

How to make butternut squash and quinoa salad

To prepare the butternut squash and quinoa salad recipe first heat the oil in a large pan.

Gently cook the onion and garlic until soft but not brown.

Add the squash, fry briefly over a high heat then add the quinoa and the stock.

Bring to a boil then reduce the heat and simmer for 15-20 minutes or until the quinoa is cooked and the squash is tender.

Add a little more stock or water during cooking if needed.

Season with salt and pepper and stir in the parsley.

Serve the butternut squash and quinoa salad in bowls with the pomegranate seeds with the parsley leaves scattered over.

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