INGREDIENTS
2 cups
Butternut squash
1
Pomegranate (seeds only)
2 tsp
Sage, fresh
2 cups
Vegetable or chicken stock/broth
2 tbsp
Balsamic vinegar
1 cup
Quinoa
1
Black pepper, freshly ground
1/2 tsp
Kosher salt
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil