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Return to browsing category: Vegetarian/Vegan

Red Quinoa with Roasted Butternut Squash, Cranberries and Pecans by Sandy serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Course: Main Course

Cuisine: Vegetarian

Main Ingredient: Rice & Grains

Source: glutenfreegoddess.blogspot.ca

Ingredients

1/2 a medium red onion diced fine
1 clove garlic minced
Olive oil
Pure maple syrup to taste
Sea salt
A sprinkle of ginger and/or curry to taste
1/2 cup chopped pecans
2 tablespoons fresh chopped parsley
Sea salt and ground pepper to taste
Read more: http://glutenfreegoddess.blogspot.com/2010/01/red-quinoa-with-butternet-squash.html#ixzz1usorqJ8r
1 cup red quinoa
1 smallish butternut squash peeled and diced
1/2 cup fresh halved or chopped as you prefer or frozen cranberries

Directions | Numbered...

Preheat the oven to 375ºF.

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 an additional 1/4 to 1/2 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.

In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.

Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.

In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.

Makes 4 servings.

Ingredients:

Directions:

Categories:

Dairy Free
Pasta/Rice/Potatoes
Side Dishes
Vegetarian/Vegan
Wheat Gluten Free