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🍽️ Quinoa with Butternut Squash

410 kcal · 30 min · 4 servings

Quinoa with Butternut Squash Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplant thoroughly.
  2. 2. Cut the eggplant in half lengthwise.
  3. 3. Slice the eggplant halves into slices.
  4. 4. Sprinkle the slices with salt.
  5. 5. Let the eggplants sit for about 20 minutes to draw out the water.
  6. 6. Peel the onion.
  7. 7. Dice the onion finely.
  8. 8. Peel the butternut squash.
  9. 9. Remove the seeds and core from the squash.
  10. 10. Dice the squash.
  11. 11. Rinse the quinoa under warm water.
  12. 12. Continue rinsing the quinoa until the water runs clear.
  13. 13. Pat the eggplant slices dry.
  14. 14. Heat oil in a pan.
  15. 15. Fry the eggplants over high heat.
  16. 16. Fry the eggplants for about 1 to 2 minutes.
  17. 17. Add the quinoa to the pan.
  18. 18. Add the onion dice to the pan.
  19. 19. Sauté the quinoa and onions briefly.
  20. 20. Add the squash to the pan.
  21. 21. Deglaze the dish with broth.
  22. 22. Cover the pan halfway.
  23. 23. Simmer the dish over low heat.
  24. 24. Simmer the dish for about 20 minutes.
  25. 25. Seed the pomegranate.
  26. 26. Wash the parsley.
  27. 27. Shake the parsley dry.
  28. 28. Chop the parsley.
  29. 29. Add the pomegranate seeds to the quinoa.
  30. 30. Add the parsley to the quinoa.
  31. 31. Season the dish with salt.
  32. 32. Season the dish with cayenne pepper.

Nutrition per serving