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Red Quinoa with Butternut Squash, Cranberries and Pecans: The Gluten Free Goddess

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Home Page  |  Red Quinoa with Butternut Squash, Cranberries and Pecans: The Gluten Free Goddess
 Article Details:
Author: Karina Allrich, The Gluten-Free Goddess

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Red Quinoa with Butternut Squash, Cranberries and Pecans: Gluten-Free Goddess
 

Karina finds that red quinoa is a tad crunchier than the usual quinoa she cooks, so she added a bit more water to make it softer. If you like your quinoa al dente, use a grain to liquid ratio of 1:2 with red quinoa. If you prefer it a little softer, add another 1/4 cup water. See more at: How to Cook Quinoa the Easy Way
 
Ingredients:
 
1 cup red quinoa

1 smallish butternut squash, peeled and diced

1/2 cup fresh or frozen cranberries, halved or chopped as you prefer

1/2 of a medium red onion, diced fine

1 clove of garlic, minced

Olive oil

Pure maple syrup, to taste

Sea salt

A sprinkle of ginger and/or curry, to taste

1/2 cup chopped pecans

2 tablespoons fresh chopped parsley

Sea salt and ground pepper, to taste
 
 
Instructions:
 
Preheat the oven to 375ºF.
 
Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 to 1/2 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.
 
In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.
 
Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.
 
In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.
 
Makes 4 servings.
 
 
To view this recipe on the Gluten-Free Goddess’ blog, click here.

To view more great recipes by Karina Allrich, The Gluten-Free Goddess visit her website at: http://glutenfreegoddess.blogspot.com/
 
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