Red Quinoa with Acorn Squash, Pecans, and Cranberries
Start with 1 cup red quinoa
Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. If you like it softer, add an additional 1/4 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot.
Meanwhile, preheat the oven to 375 degrees F.
In a medium roasting pan add:
1 acorn squash, diced
1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
1/2 of a medium onion, diced fine
1 clove of garlic, minced
Drizzle the acorn squash, cranberries, onion, and garlic with a little olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes. Remove the pan and set aside.
In a large dry skillet, add:
1/2 cup chopped pecans
Heat the skillet and lightly toast the pecans briefly, till fragrant.
Add in the cooked quinoa and the squash mixture.
2 tablespoons fresh chopped parsley
A sprinkle of cumin, ginger or curry, to taste
Sea salt and ground pepper, to taste
Drizzle the quinoa mixture with some fruity extra virgin olive oil and toss to coat. Taste test and adjust seasonings. Heat through gently.
Makes 4 servings.