Recipe for roasted pomegranate-glazed vegetables with quinoa – The Boston Globe

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Carrots, red onion, butternut squash, and broccoli are baked with pumpkin seeds here, then tossed with quinoa, pomegranate syrup, feta, and yogurt dressing. Sumac, ground from red berries and tasting faintly lemony, is available at Middle Eastern markets, as is pomegranate molasses.

DRESSING

3 tablespoons Greek yogurt
1 tablespoon lemon juice
Salt and pepper, to taste
1 tablespoon olive oil

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1. In a bowl, whisk the yogurt, lemon juice, salt, pepper, and olive oil.

2. Taste for seasoning and add more salt and pepper, if you like.

QUINOA AND VEGETABLES

2 small red onions, cut into wedges
2 butternut squash, peeled (or use 4 ready-peeled halves), cut into 2-inch pieces
3 medium carrots, cut into 2-inch pieces
tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground sumac
Salt and pepper, to taste
1 head broccoli, cut into florets
2 tablespoons pumpkin seeds
½ cup quinoa
1 cup water
2 tablespoons pomegranate
molasses
1 tablespoon honey
8 ounces feta, crumbled
2 tablespoons chopped fresh parsley

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.

2. On the baking sheet, combine the onions, butternut, and carrots. Sprinkle with the olive oil, cumin, sumac, salt, and pepper. Spread them to make a single layer. Roast for 15 minutes.

3. Add the broccoli, toss well, and continue roasting for 25 minutes, or until the vegetables are tender. Sprinkle with the pumpkin seeds and roast 3 minutes more, or until the seeds brown. (Total roasting time is 43 to 45 minutes)

4. Meanwhile, in a dry skillet over medium heat, toast the quinoa for 3 minutes, stirring constantly, until it just begins to change color. Add the water and a generous pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes or until the quinoa is tender. Remove from the heat, leave the cover on, and let the quinoa sit for 5 minutes.

5. In a bowl, stir together the pomegranate molasses and honey.

6. Transfer the quinoa to a large serving dish. Add the vegetables, pomegranate mixture, feta, salt, and pepper. Toss gently. Drizzle the yogurt sauce on top and sprinkle with parsley. Ghillie James

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