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Quinoa with Butternut Squash, Currants and Pear Vinaigrette


1 3/4 cup uncooked organic quinoa
1 cup water
1- 14oz can chicken broth (or vegetable broth)
1/3 cup dried currants
1/2 cup chopped pecans, lightly toasted
1 1/2 cup diced butternut squash
2 bunches green onions, minced (white to pale green only)
2 1/2 tablespoons pear vinegar
2 tablespoons light olive oil OR grapeseed oil OR canola oil (something light)
Salt and Pepper to taste

In a small saucepan boil the water and chicken broth.  Add the quinoa, reduce to medium-high.  Cook until all liquids are absorbed, about 15 minutes.  Remove from heat.  Place lid on saucepan for 5 minutes.  Set aside.
Dice the butternut squash and pre-heat the oven to 400 degrees.  Place diced squash on a foil lined pan.  Lightly drizzle the butternut squash with a little bit of olive oil and season with salt and pepper.  Roast in oven for about 12-15 minutes.
While the quinoa and squash are cooking, mince the green onions and whisk together the pear vinegar and oil together, seasoning lightly with salt and pepper.
In a large bowl add the cooked quinoa, roasted butternut squash, pecans, green onions and currants.  Toss with the vinaigrette.  Place in refrigerator for about 4 hours.  Serve chilled over a bed of lettuce.
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