Fall Squash Quinoa

Fall Squash Quinoa | Cook it Pretty
Cutting right to the chase, you need this dish in your life. This recipe is full of fall flavor bombs: squash (or pumpkin), dates, dried cranberries, almonds, balsamic, and warm spices. It’s also healthy (because spinach), gluten-free, and vegetarian. I have made it with acorn squash, butternut squash, and gem pumpkins. You can impress guests by stuffing the quinoa mixture in a roasted acorn squash. It looks really cute. But this deconstructed method tastes the same. I’ll leave it to you to decide if you want to go the extra mile in presentation. I know this looks like a lot of ingredients but that’s ok because they’re all bringing something to the table.

Fall Squash Quinoa
1 Squash of your choice (butternut or acorn), halved and scooped
1  cup uncooked Quinoa
2 cups Water
2 Tbs Olive Oil
1 small Red Onion, diced
2 cloves Garlic, minced
S&P to taste
1 tsp Cumin
1 tsp Cinnamon
1/4 cup Balsamic Vinegar
1/4 cup Honey
1/2 cup fresh Spinach
1 tsp Red Pepper flakes (more to taste)
1/4 cup chopped raw Almonds
6 Medjool Dates, pitted and chopped
1/4 cup dried Cranberries
1/4 cup crumbled Feta
1/2 cup fresh Cilantro, chopped

Roast the Squash
Preheat the oven to 400F. In a roasting pan, drizzle the squash halves with 1 Tbs of the olive oil and sprinkle with salt and pepper. Place them cut side down and roast for 20-25 minutes. Turn the halves over and return to oven for 10 more minutes. They’re done when you can easily stick a fork all the way through the flesh of the squash.

Cook the Quinoa
While the squash is roasting, bring your quinoa and water to a boil on the stovetop. Reduce heat to low and continue cooking the quinoa covered for 15 minutes, until all water is absorbed. Set aside.

Ready the Flavor Bombs
Heat the remaining olive oil in a large skillet. Add the chopped onion and cook for 1-2 minutes. Add the garlic and stir. Add a dash of salt and pepper, cumin and cinnamon. Add the balsamic and honey and allow it to reduce for a couple minutes. Add the spinach and stir until the leaves cook down. Turn off heat. Add your cooked quinoa and mix well. Add red pepper flakes,  almonds, dates, cranberries, crumbled feta and cilantro and mix well. Transfer the mixture to a large bowl.

Combine Forces
If you’re going for presentation points, spoon the quinoa mixture into the roasted squash halves. If your halves aren’t so pretty or you just don’t care, go ahead and scoop the cooked squash out of its skin and add it to the quinoa mixture.

Enjoy!

© Cook it Pretty 2016

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s