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Pomegranate Butternut Squash Quinoa

Brianne @ Cupcakes & Kale Chips, adapted from Farro Salad with Pomegranate, Goat Cheese and Walnuts from Carrie's Experimental Kitchen
  • 30 minutes
  • Serves 6

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