Quinoa with Roasted Butternut Squash, Cranberries, and Pecans

December 12th, 2016
Ingredients
  • 1 cup red quinoa
  • 1 small butternut squash, peeled and diced
  • 1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
  • 1/2 of a medium red onion, diced fine
  • 1 clove of garlic, minced
  • Olive oil
  • Pure maple syrup, to taste
  • Sea salt
  • A sprinkle of ginger and curry, to taste
  • 1/2 cup chopped pecans
  • 2 tablespoons fresh chopped parsley
  • Sea salt and ground pepper, to taste
Instructions
  1. Preheat the oven to 375ºF.
  1. Rinse the quinoa thoroughly in a fine sieve. Cook the quinoa in a pot according to package directions.
Meanwhile…
  1. In a medium roasting pan add the butternut squash, cranberries, onion, and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of pure maple syrup. Sprinkle with sea salt, ginger and a bit of curry. Toss everything together. Roast in the top half of the oven until the squash is tender, about 15 to 20 minutes.
  1. Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.
In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture, the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with extra virgin olive oil and toss to coat. Serve warm