As Aired On October 11, 2012
Recipe Courtesy of Jill Molchan, www.GoGlutenFreeGracefully.comIngredients:
3c vegetable stock
11/2c quinoa, rinsed well in mesh strainer
4-4 1/2c butternut squash (approx 2 lbs), peeled and diced
3/4c white or yellow onion, diced
1T olive oil
1/2c vegetable stock plus 1T
3/4 c raw pumpkin seeds (pepitas)
1/2t black pepper
3t maple syrup
1/2t apple cider vinegar
1.) Heat 3 cups stock in medium sauce pan until boiling. Add rinsed quinoa, return to boil, then immediately cover and simmer. Simmer for 30 minutes or until liquid is absorbed.
2.) After 30 minutes, remove from heat and let sit covered 5 minutes. In the meantime, in a large sauté pan, sauté diced onions and butternut squash with oil and 1T stock for 12-15 minutes on medium high.
3.) Add 1/2c stock, cover and simmer approximately 10 minutes, or until squash is soft and liquid absorbed. Stir in spices, syrup and vinegar to squash once cooked.
4.) Add quinoa to pan and mix well. Spray a nonstick pan with spray and heat pumpkin seeds on medium high tossing consistently until toasted and aromatic. Stir in.
(Copyright 2012 Sinclair Broadcasting Group.)