Sunday, June 24th

Download/Print Recipe Here

-Makes about 4 cups, serves 4-6-

This winter dish is a great side for dinner ( Making veggie + grain dishes all in one saves having to make a separate side for both). Leftovers are great for a few days, make good lunches. I recommend doubling the candied nuts, you will want to eat them all right out of the oven!

You can easily double the portion of quinoa for a more grainy salad, or keep the proportions here for a mostly vegetable-based salad.

Ingredients

1/2 cup quinoa, rinsed well or soaked for a few hours and drained

3/4 cup water

 

1 small butternut or medium to large delicata squash, peeled (if butternut) and cubed into 1” pieces

Sunflower oil or melted coconut oil to drizzle on squash (about 2-3 Tbsp)

1 pomegranate (see how to get the seeds out easily here!)

1/2 bunch parsley, roughly chopped

1 Tbsp Apple cider vinegar or a squeeze of lemon juice

1/4 cup olive or sunflower oil

sea salt to taste

 

Candied nuts:

1/2 cup pecans or walnuts (or use pumpkin seeds if you avoid nuts)

3 Tbsp maple syrup

1 tsp curry

2 pinches sea salt

 

Directions

  • Preheat oven to 350F
  • Roast squash by drizzling the diced pieces with oil and baking for about 40 minutes, or just until pieces are tender
  • Meanwhile, place candied nuts ingredients in a small bowl and toss to coat with the maple goodness and seasonings. Put on a baking sheet lined with parchment paper. Roast in the oven for around 8 minutes, or until they smell delicious and the maple is starting to caramelize
  • Put quinoa and water in a rice maker or medium pot and cook until the water absorbs, about 20 minutes
  • Transfer the warm quinoa to a mixing bowl and add all ingredients, folding together.
  • Serve warm or chilled.
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