Quinoa Pilaf With Butternut Squash & Pomegranate

• 2 cup water
• 1 cup quinoa, uncooked
• 1 TBS extra-virgin olive oil
• 1 small butternut squash, peeled, seeded & cut into 1-inch chunks
• 1/2 cup onion, chopped
• 2 garlic cloves, diced
• 1/4 tsp salt
• 1/8 tsp black pepper, ground
• 2 tsp thyme, fresh
• 1 cup vegetable stock
• 3 TBS pomegranate syrup
• 1 TBS lemon juice
• 1/2 cup pomegranate arils
• 1/3 cup pistachios, shelled & chopped

1. In a small pot, bring to boil:
2. 2 cup water
3. Stir in:
4. 1 cup quinoa , uncooked
5. Return to boil, then cover pot and reduce heat to simmer.
6. Continue simmering until quinoa is cooked, approximately 12-15 minutes.
7. In the meantime, heat a non-stick skillet over medium-high heat and add:
8. 1 TBS extra-virgin olive oil
9. When oil is hot, add:
10. 1 small butternut squash , peeled, seeded & cut into 1-inch chunks
11. 1/2 cup onion , chopped
12. Saute vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes.
13. Add to the vegetables:
14. 2 garlic cloves , diced
15. 1/4 tsp salt
16. 1/8 tsp black pepper, ground
17. 1 tsp thyme, fresh
18. Mix in:
19. 1 cup vegetable stock
20. 3 TBS pomegranate syrup
21. 1 TBS lemon juice
22. Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat.
23. When quinoa is done, fluff with a fork and pour into a large mixing bowl.
24. Gently mix in the squash mixture with the quinoa.
25. Stir in:
26. 1/2 cup pomegranate arils
27. 1/3 cup pistachios , shelled & chopped
28. 1 tsp thyme, fresh
29. Adjust seasoning to taste and serve hot.

water, quinoa, extravirgin olive oil, butternut squash, onion, garlic, salt, black pepper, thyme, vegetable stock, pomegranate syrup, lemon juice, pomegranate arils, pistachios

Taken from www.epicurious.com/recipes/member/views/quinoa-pilaf-with-butternut-squash-pomegranate-52781131 (may not work)