Red Quinoa with Roasted Vegetables and Walnut “Tahini”

20

Minutes Prep Time

45

Minutes Cook Time

4

Servings

Chef Kathleen Blake from The Rusty Spoon in Orlando prepares this vegetable based dish bursting with a variety of flavors. Watch the Quinoa with Roasted Vegetables video for her special tips.

INGREDIENTS

QUINOA

1 cup quinoa or red quinoa
2 cups water
¼ teaspoon salt

WALNUT TAHINI

1 cup toasted walnuts
Lemon juice
¼ cup plain Greek yogurt
2 tablespoons olive oil
Salt and pepper

ROASTED VEGETABLES

1 butternut squash, peeled and cubed
2 granny smith or heirloom apples, diced small
½ cup Brussels sprouts, cut in half
½ cup olive oil
1 teaspoon each of chopped thyme and rosemary
1 teaspoon chopped garlic
Salt and pepper to taste
Watercress or sunflower sprouts for garnish

INSTRUCTIONS

Bring salted water to a boil in a saucepan. Stir in the quinoa and reduce to a simmer. Cover and cook until water is almost evaporated and the spiral like germ becomes visible (about 15 min.). Drain.
Peel butternut squash. If you microwave the whole butternut for 2 minutes it is easier to peel. Cut into roughly 1/2 inch cubes. You can also find cubed butternut squash in your frozen food section at the grocer.
Toss Brussels sprouts and butternut with olive oil, salt and pepper, and garlic and roast in 400 degree oven until tender and golden, about 20 minutes. Add diced apples and roast for another 5 minutes so the apples are not too soft. Alternately, the vegetables can be finished off in a sauce pan over a medium flame.
Prepare the walnut sauce.
Chop walnuts small and add to blender with lemon juice and pulse. Add the yogurt and olive oil and continue until you have a smooth puree. Add salt and pepper to taste.
To plate, toss the quinoa with a small amount of the walnut tahini. Add the roasted vegetables, fresh herbs like chives or parsley or fresh sage. Place a spoonful of the tahini on a plate and top with the quinoa pilaf.
Garnish with cracked black pepper and greens.