Jeweled Quinoa

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Toss together on a large rimmed baking sheet: 1 small butternut squash (about 1½ pounds), peeled, seeded, and cut into ¾-inch cubes; 2 tablespoons vegetable oil; ½ teaspoon salt; ½ teaspoon black pepper

2. Step 2.

   Roast until tender and browned, about 25 minutes.

3. Step 3.

   Meanwhile, heat in a large saucepan over medium heat: 2 tablespoons butter or olive oil

4. Step 4.

   Add and cook, stirring, until softened, 6 to 8 minutes: 1 small onion, diced, or 1 small leek, halved lengthwise, well cleaned and thinly sliced

5. Step 5.

   Stir in and cook, stirring occasionally, until fragrant and toasted, about 5 minutes: 1 cup quinoa

6. Step 6.

   Add: 1½ cups unsalted chicken stock or broth or water; ½ teaspoon salt

7. Step 7.

   Bring to a boil, then reduce the heat to low, cover, and simmer until tender, about 15 minutes. Let stand off the heat for 5 minutes. Transfer the quinoa to a large bowl, add the squash, and toss to combine. Stir in: ½ cup pomegranate seeds; ½ cup packed chopped herbs, such as parsley, dill, mint, or chives, or a combination

8. Step 8.

   Before serving, sprinkle with: ⅓ cup crumbled feta cheese; ¼ cup chopped roasted pistachios or toasted pumpkin seeds