September 15, 2010

Quinoa and Acorn Squash Pilaf

I had planned this week to use up some Arborio rice that is sitting in the cupboard and make some risotto - even though I couldn't really eat much, my husband loves it. When it came down to cooking however, I decided to make quinoa instead - healthier for all of us, and something I can eat. I served the quinoa (recipe below) with pork cutlets and creamed spinach - and I thought it was all really delicious. Here is a picture of my husband's plate:

Before you start the quinoa you will need some roasted squash. I just cut up an acorn squash (prefer butternut, but the grocery store didn't have any yet...), tossed the slices in olive oil and roasted at 400 until cooked through and slightly caramelized - then removed the rinds and cubed the squash.

2 Tablespoons olive oil
1 medium onion, chopped
2 Tablespoons minced sage
1 cup quinoa, rinsed well
1/4 c dry white wine or vermouth (optional)
2 cups chicken stock
2 cups cubed roasted acorn squash (Or pumpkin, or butternut squash, or any other winter squash)
1/2 c grated parmesan cheese
Salt and pepper to taste

Saute the onion in the olive oil until softened
Add the chopped sage and saute for another minute or two
Add the rinsed and drained quinoa and saute for another couple minutes, until it is fragrant and slightly toasted
Add the wine and reduce until it is syrupy
Add the chicken stock, all at once, and cook over medium heat, stirring occasionally, until most of the liquid is absorbed and the quinoa is almost tender
Add the squash, and continue to cook until the quinoa is tender and the sqaush is heated through
Add the parmesan and stir until combined
Season to taste with salt and pepper.

1 comment:

  1. I have just started the vsg workups and love your blog. I live just south in Seattle and your recipes are good. Wil have else in December hopefully. Best, Andrea