Saffron quinoa with butternut squash, goats cheese and pomegranate seeds, served with mint yogurt

Quinoa is a super food; full of protein, vitamin B and antioxidants. And a big plus, it tastes great! This dish is easy to make and is super healthy, a boost for your taste buds and your body!

The What:

3 dl of quinoa (I used black)

1 packet of saffron

1 butternut squash

1 - 2 spring onions

1 packet of goat cheese (I used chevre, but I think feta cheese would go well with this dish as well)

Seeds from 1 pomegranate 

Arugula

1 cube of vegetable stock

6 dl of water

salt and pepper

The What for the Mint Yogurt

Greek style yogurt

Fresh mint leaves

Honey

The How

Set the oven to 200 degrees.

Rinse the quinoa in hot water. 

Melt butter in a pan, add the saffron and let fry for a few seconds before adding the quinoa, the vegetable stock and the water.

Simmer under a lid for about 15-20 minutes.

Cut the butternut squash into cubes, put in an oven safe dish, pour over some olive oil, salt and pepper. Stick in the oven for about 10 minutes or until soft. 

Slice the onions, was the arugula and take out the pomegranate seeds (wear an apron, they stain!).

Coarsely chop the mint leaves and mix together with the yogurt and honey.

Mix the butternut squash, the pomegranate seeds, the spring onion, salt and pepper with the quinoa when it's ready.

Put the arugula on a plate, top the salad with the quinoa vegetable mix and crumble over the cheese. 

Top with the mint yogurt and serve. 

Enjoy! It tastes really good cold as well, try it for lunch the next day!