Tuesday, February 12, 2013

Red Butternut Quinoa

Another quinoa recipe.  This is a quinoa-loving household.

Every month, we receive a copy of Family Circle magazine.  We never ordered it; it just arrives.  Sometimes it arrives with a notice that says "Warning!  This is your last issue!"  And we shrug and say, well, we never subscribed, so if it stops coming, no harm done.  However, I always look in the recipe section for something I can modify.  And usually, I am rewarded with something really fun.

Red Butternut Quinoa
3 c. diced butternut (1/2 inch cubes)
1 T. olive oil

2 c. quinoa, blanched*
1 c. chicken broth
1 can tomato paste + water to equal 1 cup
2 T. coconut oil

1 t. salt
1/2 t. pepper
2/3 c. nuts or seeds
1/8 c. fresh basil, chopped

Toss the diced butternut in the olive oil.  Roast at 350 for 20-30 minutes.

Combine the blanched quinoa with the liquids and coconut oil.  Bring to a boil, then cover and turn to low heat for 20 minutes.

Stir salt, pepper, nuts and basil into cooked quinoa.  Fold in the cooked squash cubes and serve.

 *I'm finding that as quinoa gets more mainstream, what a person can buy in the store is already well rinsed, negating the need to blanch.  I've been buying TruRoots quinoa from Costco, and there is no need to blanch it.  In addition, instead of the usual 1:1 ratio of quinoa to liquid, the packaging suggests a ratio of 1:2 quinoa to liquid.  I have not found this to be a problem that would call for alteration of my previously posted recipes, however.

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