The original recipe called for Farro but I couldn't find any so I substituted it with quinoa. Quinoa is a great source of dietary fibre, iron and essential amino acids, you can find it very easily in the grocery stores. This dish can be served hot or cold - I find it more flavourful when its served cold.
The cranberries in the recipe also make it a great addition to your Thanksgiving or Christmas dinner as well.
This is great as a side dish or salad as well so if you make a batch you can easily use it for packed lunches as well.
Quinoa with Roasted Butternut Squash Pilaf
1 Red Onion, chopped, medium sized
1 Butternut Squash, peeled and cut into small cubes, about 2-3 lbs weight
2 Cups Quinoa
1 Bunch Green Onions, chopped , about 7-8 sprigs
1 Cup Dried Cranberries
2 Tablespoon Thyme (fresh is better, but powdered will do as well)
1 Cup Raw Pumpkin Seeds
1 Lemon, juiced
1 TBS Black Pepper, ground
3 TBS Extra Virgin Olive Oil (EVO)
1 tsp salt if you like - I never use any
Directions:
Boil some hot water and soak the dried cranberries for about 40 mins; drain.
Peel your squash and cut into 3/4 inch cubes - this takes the longest time for me to do LOL Meanwhile, pre-heat the oven to 425 F.
In a bowl add your cubed squash, lemon juice, pepper, salt (if you are using it) and 2 TBS EVO and mix everything. Line a baking sheet with max paper and roast the squash for about 35 mins. When done cool the squash.
Meanwhile, chop up your other vegetables.
In a small frying pan, toast the pumpkin seeds for about 5 mins.
Cook the quinoa according to package directions. Usually you boil 2 cups of water for one cup of quinoa. Once all the water is absorbed, your quinoa is ready.
In a large bowl mix the quinoa, roasted squash, pumpkin seeds, cranberries, green onions, red onions, thyme and the remaining 1 TBS of EVO.
This recipe makes about 10 servings, at around 195 calories per serving.
Enjoy! :)
1 comments:
What a delish recipe! Thanks for sharing!
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