Roasted Maple Delicata On Quinoa Pilaf Food

QUINOA PILAF

Steps:

• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
• Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

ROASTED MAPLE DELICATA ON QUINOA PILAF

Steps:

• In a pot, combine the rinsed quinoa with 1 1/4 cups water. Bring it to a boil, then down to a gentle simmer, and cover and cook for 15 minutes. Fluff it with a fork and leave the lid ajar for it to fluff.
• Preheat the oven to 425°F. Line a baking sheet with parchment paper. While the quinoa cooks, start the squash. Cut them in half lengthwise and scoop out the seeds. Cut the squash into 1" half moons and spread them on the lined baking sheet. Drizzle on the olive oil, maple, paprika and 1/2 tsp. each salt and pepper. Toss to coat. Roast in the upper third of the oven for 20 minutes until tender and browned on the edges.
• Turn the oven down to 350°F. Toss the pumpkin seeds with the grapeseed oil, chili powder and sea salt. Spread them on a clean baking sheet and toast for 8 minutes stirring once while baking. Remove to cool.
• Into the quinoa, stir in the parsley, shallot, lemon juice, olive oil and a few pinches of salt and pepper. Stir to mix and adjust seasoning to taste.
• Onto your serving dish, spread the quinoa and top with the roasted squash. Garnish with the spicy nuts, remaining parsley and fresh thyme.

MAPLE-ROASTED DELICATA SQUASH SALAD WITH SPICED PEPITAS

Steps:

• Preheat the oven to 450 degrees F.
• Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
• While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
• Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
• Toss the frisée with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.

TOASTED QUINOA (OR BARLEY) PILAF

Steps:

• In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
• Carefully stir in quinoa or barley.
• Cook and stir about 5 minutes or until quinoa or barley is golden brown.
• Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
• Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
• Discard bay leaf.
• Gently stir in roasted peppers.
• Season to taste with kosher salt and black pepper.

MAPLE-ROASTED DELICATA SQUASH WITH RED ONION

Steps:

• Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
• Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.

QUINOA PILAF

Steps:

• Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
• In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.

QUINOA AND PEPPER PILAF

Steps:

• Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
• Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

TOASTED ALMOND AND QUINOA PILAF

Steps:

• In a medium sauce pan, bring broth to boil over medium-high heat. Add drained quinoa. Cover and reduce heat, simmering until most of the liquid has been absorbed, about 15 minutes (20 for millet). Remove from heat and let stand covered for 10 minutes (15 for millet). Fluff with fork and set aside.
• In a large skillet, heat oil over medium-high heat. Add shallots and cook just until tender, about 3 minutes. Add garlic, salt, and pepper and cook until fragrant but not browned, about 1 minute. Add carrots, beets, and green onions, tossing to coat and cook 2 minutes. Stir in almonds and quinoa and toss gently until well combined. Sprinkle with parsley and serve warm or at room temperature. (Crumbled blue cheese optional topping).