Butternut Squash Quinoa, Pomegranate Molasses

Directions Print

1. Place 1 cup water into a pot and bring to a boil. Season the water; add the quinoa, cover and reduce to a simmer. Cook for 10-15 minutes until most of the water is absorbed.
2. Remove the top of the squash and cut into planks. Cut the planks into wide batons and then into diamonds. Steam the squash for 7 minutes.
3. Combine cooked quinoa, steamed squash, and olive oil in a bowl and mix well. Transfer to a plate. Drizzle with the pomegranate molasses, sprinkle with the sea salt, toasted chopped pistachios, and chopped green onions.