Red Quinoa with Roasted Butternut Squash, Dried Cranberries, and Pumpkin Seeds
1 medium butternut squash, peeled, seeds removed, and cubed
1 large red onion, sliced lengthwise into half moons
5 garlic cloves, skins on
1-inch piece ginger, peeled and finely chopped
3 tablespoons olive oil
coarse sea salt
freshly ground black pepper
1 cup red quinoa, rinsed in water
1/4 cup dried cranberries
1/4 cup hulled pumpkin seeds
Preheat oven to 375 degrees F. Combine butternut squash, onion, garlic, and ginger on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat. Roast until squash is tender, about 20 minutes.
Press garlic from skins. Mash with a knife or fork until a paste forms.
Meanwhile, combine quinoa with 2 cups water in a saucepan. Add a pinch of salt. Bring to a boil, cover, and simmer until tender and most of water is absorbed, about 15 minutes.
Transfer quinoa to a large mixing bowl. Season with salt and pepper. Stir in dried cranberries, pumpkin seeds, and mashed garlic. Carefully fold in roasted vegetables. Serve warm. Yield: 4 to 6 servings as a main dish or 6 to 8 servings as a side dish.
- Recipe courtesy of Joseph Erdos and his blog, Gastronomer's Guide