Quinoa With Butternut Squash, Cinnamon And Mint

• 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

1. 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.
2. Saute Vegetables: Heat the oil in a very large saute 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.
3. Serve: Just before serving, stir in the scallions and cilantro. Serve at warm or at room temperature.

quinoa, chicken, cumin seeds, coriander seeds, saffron threads, ground cinnamon, kosher salt, pomegranate molasses, extra virgin olive oil, butternut squash, yellow onion, carrots, kosher salt, scallions, cilantro

Taken from food52.com/recipes/2586-quinoa-with-butternut-squash-cinnamon-and-mint (may not work)