This is a wonderful side dish for a Thanksgiving Feast, or anytime for that matter.
Author: Cathy Russell
Serves: 4
Ingredients
1 cup uncooked red, black, multi-coloured or white quinoa
1 small butternut squash, peeled and diced
½ cup fresh or frozen cranberries
1 medium onion, chopped fine
1 clove of garlic, minced
1 to 2 tbsp olive oil
1 tsp maple syrup
Sea salt
¼ to ½ tsp ginger and curry, to taste
½ cup pumpkin seeds, raw or toasted
2 tablespoons fresh chopped parsley
Sea salt and ground pepper, to taste
Instructions
Preheat the oven to 375ºF.
Cook the red quinoa in using a 1:2 ratio of 1 cup red quinoa to 2 cups water. Cook for 20 to 25 minutes.
While the quinoa is cooking, add the butternut squash, cranberries, onion and garlic to a large roasting pan. Drizzle with a tablespoon or so of olive oil to coat and a teaspoon of maple syrup. Sprinkle with sea salt, ginger and curry. Toss everything together and roast until the squash is tender- about 20 to 25 minutes.
When finished roasting, in a large serving bowl, add in the cooked quinoa and the roasted butternut mixture.
Top with pumpkin seeds and chopped parsley.
Taste test and adjust seasoning.
Drizzle with a bit of extra virgin olive oil and toss to coat.
Serve warm.
Recipe by at https://www.cathyrussellcreativenutrition.com/quinoa-butternut-squash-and-cranberry-pilaf/