Red Quinoa with Roasted Butternut Squash Cranberries and Pecans
I find red quinoa is a tad crunchier than the usual quinoa I cook, so I add a bit more water to make it softer. If you like your quinoa al dente, use a grain to liquid ratio of 1:2 with red quinoa. If you prefer it a little softer include another 1/4 cup water.
- 1 cup quinoa, (I used Ancient Harvest Red Quinoa)
- 1 smallish butternut squash, peeled and diced
- 1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
- 1/2 medium red onion, diced fine
- 1 clove garlic, minced
- 1/2 cup pecans, chopped
- 2 tablepsoons fresh parsley, chopped
- 1 sprinkle cumin, ginger or curry, to taste
- sea salt and ground pepper, to taste
1. 1 cup red quinoa (I used Ancient Harvest Red Quinoa)
2. Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add additional 1/4 cup water.
3. Meanwhile, preheat the oven to 375 degrees F.
4. In a medium roasting pan add:
1 smallish butternut squash, peeled and diced
1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
1/2 of a medium red onion, diced fine
1 clove of garlic, minced
5. Drizzle the butternut squash, cranberries, onion and garlic with a little olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes. Remove the pan and set aside.
6. In a large dry skillet, add:
1/2 cup chopped pecans
7. Heat the skillet and lightly toast the pecans briefly, till fragrant.
8. Add in the cooked quinoa and the butternut mixture.
2 tablespoons fresh chopped parsley
A sprinkle of cumin, ginger or curry, to taste
Sea salt and ground pepper, to taste
10. Drizzle the quinoa mixture with some fruity extra virgin olive oil and toss to coat. Taste test and adjust seasonings. Heat through gently. Serve. Makes 4 servings.