Herbed Quinoa with Spicy Roasted Squash Pear and Pomegranate

Delicious warm or cold, this dish is the ideal lunchtime leftover. The crunch of peanuts and fresh burst of pomegranate make for a fresh and tasty flavour combo.

  • Roasting time: 20 minutes
  • Cooking time: 15 minutes
  • Makes: 6 servings



¾ cup (175 mL) quinoa
1 tbsp (15 mL) peanut butter
1 butternut squash
1 tbsp (15 mL) peanut oil
¼ tsp (1 mL) each salt and smoked paprika
Pinch cayenne pepper
1 unpeeled pear, cut into bite-sized chunks

Peanut lime sauce

1 lime
3 tbsp (45 mL) peanut butter
1 clove garlic, minced
salt and pepper to taste
¼ cup (60 mL) each chopped mint and peanuts
⅓ cup (75 mL) each very coarsely crumbled feta and pomegranate seeds
Garnish: Mint leaves


Preheat oven to 425⁰F (220⁰C). Line a baking sheet with parchment paper. Meanwhile, cook quinoa according to package directions, stirring 1 tbsp (15 mL) peanut butter into boiling salted water.

Using round part of squash only, cut in half and discard seeds. Slice into ½ inch (1-cm) semi circles, then slice semi circles in half. Place in a bowl, then toss with oil, salt, paprika and cayenne. Set on baking sheet. Roast 10 minutes, then turn over. Add pear and continue to roast 10 minutes.

Prepare peanut lime sauce by first finely grating lime peel into a bowl, then squeezing out juice (about 2½ tbsp/40 mL). Whisk in remaining sauce ingredients.

Stir mint and peanuts into cooked quinoa. In a serving bowl, gently toss quinoa with sauce, squash and pear. Toss with feta and pomegranate seeds. Garnish with mint leaves.


Per serving (1/6 recipe): 310 calories, 14 g fat (3 g saturated fat, 0 g trans fat), 5 mg cholesterol, 290 mg sodium, 42 g, carbohydrate, 10 g fibre, 8 g sugars, 9 g protein