Ingredients (Serves four)
- 1 1/2 Cups butternut squash cubes (1/2 inch)
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. extra virgin olive oil
- 3/4 Cup onions - chopped finely
- 1 Cup quinoa
- 2 Cups chicken broth or vegetable broth or water
- 1/2 Cup flat leaf Italian parsley leaves
- 1/2 Cup pecans - toasted in the oven
- 1/4 Cup dried cranberries
- To taste salt and black pepper
Preparation
- Preheat a small oven to 450 °F. Toss the squash with the first measure of olive oil and lay in a single layer on a baking sheet. Bake in the oven for about 25 minutes or until tender and light golden. Reserve.
- Heat a heavy bottomed saucepan on medium high heat. Add the second measure of olive oil and onions. Cook stirring for about 3 minutes or until the onions turn a very light golden. Add the quinoa and cook for about 1 minute stirring to coat with the oil and onions. Add the broth, season to taste, cover and bring to a boil. When boiling, turn down to a very slow simmer and leaving the lid on, cook for 20 minutes. When done, stir in the parsley, and stir to wilt. Gently stir in the pecans and cranberries. Serve and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
