Saturday, January 30, 2016

Cranberry Leek Quinoa with Butternut Squash Recipe

I've been trying to use Quinoa more and more in my family's favorite recipes. In addition, a huge fan of butternut squash. I admit though, I'm not a big fan of leeks. With that said, this recipe looks like a great combination of good for you ingredients!

The recipe and photo are courtesy of: Pure Bar Founder Veronica Bosgraaf and the recipe can be found in her Pure Food cookbook which is available for purchase now.

Cranberry Leek Quinoa with Butternut Squash Recipe

2 cups filtered water
1 cup quinoa, rinsed and drained
1 tablespoon grapeseed oil
2 cups finely chopped butternut or acorn squash
2 leeks, white and pale green parts only, washed well and thinly sliced
1 tablespoon chopped fresh sage
1 cup cranberries
¼ cup chopped fresh flat-leaf parsley
1 tablespoon agave nectar or maple syrup
2 teaspoons fresh lemon juice
Sea salt and freshly ground black pepper

1. In a medium saucepan set over high heat, bring the water and quinoa to a boil. Cover, reduce the heat to low, and cook until the water has been absorbed, about 15 minutes. Set aside.

2. Heat the oil in a large skillet set over medium-high heat. Add the squash and cook, stirring, until slightly softened, about 6 minutes. Add the leeks and sage and cook, stirring, until the squash is tender and the leeks are lightly golden, about 6 minutes. Add the cranberries and cook just until they start to pop, about 2 minutes. Stir in the parsley, agave, and lemon juice. Add the cooked quinoa and stir well. Season with salt and pepper and serve hot, warm, at room temperature, or cold.

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