This is a great fall salad that I actually enjoy more cold the next day. It has great fall flavors, the sweetness of the squash and the tart flavor of the pomegranate.
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2 cups butternut squash, peeled and cut into small cubes
2 tbsp Extra Virgin olive oil
1 tsp ground cinnamon
½ tsp ground ginger
1 tsp ground nutmeg
1 1/2 cup vegetable or chicken broth
Salt and pepper
1/2-cup pomegranate seeds
In a roasting pan, add the butternut squash and oil and half of the spices. Roast at 400 degrees for about 15 to 20 minutes or until squash in slightly softened. Then in a saucepan over medium heat, add the quinoa and the other half of the spices. Lightly toast quinoa, stirring constantly so that it doesn’t burn, until it is lightly golden and aromatic. This should take about a minute, and the difference between toasted and burned is only about 5 seconds. Next add vegetable stock and salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, or until quinoa is fluffy. Put Quinoa into serving dish add butternut squash and pomegranate seeds then lightly toss and serve warm or at room temperature.