Quinoa Pilaf With Butternut Squash Pomegranate Recipes

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

QUINOA SQUASH PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.

POMEGRANATE QUINOA PILAF

Steps:

• Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.
• In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.
• Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams

QUINOA PILAF WITH BUTTERNUT SQUASH, CARAMELIZED ONION AND GOAT CHEESE

Steps:

• Preheat your oven to 400 degrees.
• Peel, de-seed and chop the squash into small, bite-sized cubes (or high five yourself if you bought it already processed).
• Toss the squash in a bowl with 1 tablespoon olive oil, and salt and pepper to taste.
• Bake on a baking sheet lined with either parchment paper or a silicon liner for 25 minutes at 400 degrees.
• Take the uncooked quinoa and toast it a saute pan (no oil or butter!) over medium low heat for about 5 to 7 minutes, stirring/ shaking the pan frequently. You will hear a little popping, and you will smell the toasty quinoa when it is about ready. Careful not to burn it!
• Pour the toasted quinoa in a heat safe bowl and set aside.
• Add half a tablespoon of butter, and half a tablespoon of olive oil to the (same, now empty) pan and heat on low.
• Add the chopped onion, sugar and a little salt and pepper to taste.
• Stir the onions frequently. Tip: If needed, use some extra stock (like 2-3 tablespoons - I do not measure) to de-glaze the pan a couple of times, and scrape up the brown bits. It will evaporate pretty quickly.
• Cook the onions slow and low until fully caramelized, about 20 minutes. The secret to good caramelized onions is patience.
• When the onions are caramelized, add the 1.5 cups of stock, and increase the heat to bring to a boil.
• Once boiling, stir in the quinoa and 1 tablespoon of the thyme.
• Reduce heat to low to a slow simmer, and simmer for about 15 minutes covered, stirring occasionally.
• Remove the lid, and gently fold in the roasted squash. Recover the pot.
• Turn off the heat (with the lid still on) and remove the pot from the heat, and let it sit for 10 minutes.
• Transfer mixture to serving dish, and top with goat cheese crumbles and remaining fresh thyme.
• Serve immediately.

QUINOA PILAF WITH BUTTERNUT SQUASH & POMEGRANATE

Steps:

• In a small pot, bring to boil: 2 cup water Stir in: 1 cup quinoa , uncooked Return to boil, then cover pot and reduce heat to simmer. Continue simmering until quinoa is cooked, approximately 12-15 minutes. In the meantime, heat a non-stick skillet over medium-high heat and add: 1 TBS extra-virgin olive oil When oil is hot, add: 1 small butternut squash , peeled, seeded & cut into 1-inch chunks 1/2 cup onion , chopped Sauté vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes. Add to the vegetables: 2 garlic cloves , diced 1/4 tsp salt 1/8 tsp black pepper, ground 1 tsp thyme, fresh Mix in: 1 cup vegetable stock 3 TBS pomegranate syrup 1 TBS lemon juice Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat. When quinoa is done, fluff with a fork and pour into a large mixing bowl. Gently mix in the squash mixture with the quinoa. Stir in: 1/2 cup pomegranate arils 1/3 cup pistachios , shelled & chopped 1 tsp thyme, fresh Adjust seasoning to taste and serve hot.