Go Back
+ servings

Squash & Pomegranate Quinoa

Veggies | Fruit | Grain
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Author Katie's Conscious Kitchen




  • 1 cup dry quinoa rinsed


  • 1 butternut squash cubed


  • Seeds from 1 pomegranate


  • Fresh thyme leaves
  • Pinch of cinnamon
  • Pinch of good quality sea salt


Cook the Quinoa

  • Add dry quinoa to a saucepan with 1.5 cups water and bring to a boil. Cover, reduce heat to medium low and simmer 15-20 minutes, until the water has evaporated. Remove from heat and leave the lid on for 5-10 minutes to steam it for best texture. Fluff with a fork.

Roast the Squash

  • Arrange the oven rack to be evenly spaced in the middle, not too close to the top or bottom of the oven. Preheat the oven to 375°F.
  • Line a large sheet pan or baking sheet with parchment paper (not wax paper!) Distribute the cubed squash in a single layer on the pan, giving them a little space. Lightly drizzle oil on them (they don't need much because of the parchment paper), add a pinch of salt, pepper, and cinnamon and toss to coat with your hands.
  • Roast for 30 minutes, or until the squash is soft and browned.
  • While you’re waiting for the squash and quinoa to cook, remove the seeds from your pomegranate. This can take a little while, so get into a zen groove.


  • Toss everything together! Serve warm or cold.