Red Quinoa With Roasted Butternut Squash Cranberries And Pecans Recipe 435 Food

AUTUMN BUTTERNUT SQUASH QUINOA SALAD

Steps:

• Preheat oven to 400 degrees F. (204 c). Line a rimmed baking sheet with parchment paper, a silpat or lightly grease with oil.
• In a medium pot, bring the quinoa, water and 1/2 teaspoon garlic powder to a boil, cover, reduce heat to low and simmer over a gentle boil for 15 minutes. Remove from heat, uncover and let rest 10 - 15 minutes, fluff with fork.
• Place the butternut squash and onion the prepared sheet pan, drizzle with oil, using your hands or utensils, toss to coat. Spread across sheet pan in a single layer, sprinkle with remaining 1/2 teaspoon garlic powder and mineral salt. Place on rack in center of the oven and roast for 20 - 30 minutes, stirring once or twice. Will be done when butternut squash is just fork tender, not mushy.
• When done, remove from oven and sprinkle dried cranberries overtop, let cool a few minutes. Cranberries will soften and warm.
• Heat a small pan over medium-low, add pecans and stir often until fragrant for 2 - 3 minutes, careful not to let them burn. This step is optional, pecans are great un-toasted too.
• In a small bowl, combine the orange juice and cinnamon.
• In a large mixing/serving bowl, add the quinoa, butternut squash mixture, kale, pecans, and drizzle with the dressing, toss to combine. Season with salt and pepper.
• Serve warm, at room temperature or chilled. When in season, it pairs great with pomegranate seeds!
• Keep leftovers in the refrigerator for up to 5 - 6 days.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

RED QUINOA WITH ROASTED BUTTERNUT SQUASH CRANBERRIES AND PECANS RECIPE - (4.3/5)

Steps:

• 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. 9. Add: 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.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.