This is a wonderful side dish for a Thanksgiving Feast, or anytime for that matter.
1 cup uncooked red, black, multi-coloured or white quinoa
1 small butternut squash, peeled and diced
1/2 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
1/4 to 1/2 tsp ginger and curry, to taste
1/2 cup pumpkin seeds, raw or toasted
2 tablespoons fresh chopped parsley
Sea salt and ground pepper, to taste
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. Makes 4 servings.
Copyright © Cathy Russell
- 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
- 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.