Side Pannel
Butternut Quinoa with Cranberries & Pepitas
Butternut Quinoa with Cranberries & Pepitas
- Recipe Submitted by Parfait on 10/18/2014
Category: Side Dishes, Main Dish
Ingredients List
- ¾ c. quinoa (yields 2½ to 3 c. cooked)
- 1½ c. water
- 1 1.5 lb. butternut squash, cut into ¾ in. cubes
- 2 cloves garlic.
- 3 T. olive oil, divided
- 2-3 leaves of kale, cut into ribbons
- ¼ c. dried cranberries
- 2 T. pepitas
- ¼ c. orange juice (from one medium orange) + zest
- 2 t. minced red onion (or shallot)
- 2 t. champagne vinegar
- 1 T. maple syrup (if desired)
- salt and pepper
Directions
1. Preheat oven to 375F. Coat the butternut squash and garlic in 1 T. olive oil and season with salt and pepper. Spread the squash in a single layer on a baking sheet and roast for 30 minutes, turning half way through. Squash should be tender and cooked through. Let cool.
While the squash is roasting, combine quinoa and water in a sauce pan and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until water is absorbed.
2. Let cool.
3. To make the dressing, whisk together orange juice, zest, 2 T. olive oil, red onion, garlic, maple syrup, if desired and season with salt and pepper.
4. In a large bowl, combine the quinoa, squash, kale and cranberries. Pour in half the dressing and stir until evenly coated. Taste and add more dressing as needed. Let sit for 5-10 minutes to let the kale wilt a bit. Garnish with pepitas and serve.
While the squash is roasting, combine quinoa and water in a sauce pan and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until water is absorbed.
2. Let cool.
3. To make the dressing, whisk together orange juice, zest, 2 T. olive oil, red onion, garlic, maple syrup, if desired and season with salt and pepper.
4. In a large bowl, combine the quinoa, squash, kale and cranberries. Pour in half the dressing and stir until evenly coated. Taste and add more dressing as needed. Let sit for 5-10 minutes to let the kale wilt a bit. Garnish with pepitas and serve.
Tweet