Quinoa with Butternut Squash

Ingredients

• 1 eggplant
• Salt
• 1 onion
• 600 g butternut squash
• 300 g quinoa
• 3 tbsp olive oil
• 750 ml vegetable broth
• 1 Pomegranate
• 10 g parsley (0.5 bunch)
• Cayenne pepper

Instructions

1. 1.

   Wash, trim, halve lengthwise and slice the eggplant. Sprinkle with salt and let soak in water for about 20 minutes.

2. 2.

   Meanwhile peel and finely dice the onion. Peel, seed, and dice the squash. Rinse quinoa under warm water until clear.

3. 3.

   Pat eggplant dry. Heat oil in a pan. Sear eggplant over high heat for about 1–2 minutes. Add quinoa with onion cubes and sauté briefly.

4. 4.

   Add squash and deglaze with broth. Cover partially and simmer on low heat for about 20 minutes.

5. 5.

   Meanwhile seed the pomegranate. Wash parsley, pat dry, and chop.

6. 6.

   Add pomegranate seeds and parsley to the quinoa and season with salt and cayenne pepper.