Wednesday, December 14, 2011
More Quinoa! Red Quinoa with Butternut Squash, Dried Cranberries, Pumpkin Seeds, & Bacon
Leftovers the next day, right out of the fridge, were fabulous. Wow.
1 medium butternut squash, peeled, seeds removed, and cubed (Target sells it already cubed FYI)
1 large red onion, sliced lengthwise into half moons
5 garlic cloves, skins on
1 cup red quinoa, rinsed in water
2 cups chicken or vegetable broth
1/4 cup dried cranberries
Press garlic from skins. Mash with a knife or fork until a paste forms. Yum.
Meanwhile, combine quinoa with 2 cups broth in a saucepan. 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, 2/3 of the crumbled bacon and mashed garlic. Carefully fold in roasted vegetables. Top with the rest of the bacon.