After the crock pot full of comfort on Sunday and that ridiculous Snickers Pie on Tuesday, clearly it is time to reestablish some balance. Remember – Cupcakes & Kale Chips, yin & yang, ice cream & salad. People always seem to say that they are always looking for ways to prepare quinoa, so here is one for you, incorporating some ingredients I have been obsessing over lately – pomegranates and butternut squash.
This recipe was inspired by one of my foodie friends, Carrie, from Carrie’s Experimental Kitchen. I saw her Farro Salad with Pomegranate, Goat Cheese and Walnuts and fell in love – some of my favorite flavors, pretty colors, crunch, GOAT CHEESE!! But with the wheat allergy, farro isn’t typically in my repertoire. So I thought I would just make the exact recipe, but sub in quinoa or millet. But I had some butternut squash, so couldn’t resist throwing that in. And I wanted to serve it as a warm side dish, so I didn’t want to stir in the goat cheese – I just sprinkled it on top at the table (then proceeded to forget to do this when I took the photos – oops!). Granted, The Bug wasn’t a fan (he never really digs quinoa or couscous for some reason), but The Hubby and I liked it. I more than liked it. I loved the tangy crunch of pomegranate, the subtle sweetness of the squash against the balsamic mixed into the quinoa. Sooo good! I could have kept eating, but I knew I had to save some to photograph because it HAD to go on the blog. You see what I do for all of you! And I am growing a human life!
In fact, remember how the other day I told you I wasn’t gonna let you in on how much Snickers Pie I ate? Yeah, kinda the same thing happened here. I had the leftovers in one Tupperware, and totally intended to split it up over some mixed greens for lunch. Umm, yeah, totally couldn’t stop eating it. But I will let you know, perfectly acceptable to eat it room temperature or cold. And since I was sitting in a hotel room alone, eating it out of a Tupperware with a plastic fork (don’t ask), I didn’t have any goat cheese with me – still fabulous!
One more thing about Carrie – she is now a cookbook author! Her new cookbook, Carrie’s Experimental Kitchen – A Collection of Mediterranean-Inspired Family Meals, was just released on Tuesday, and is available for purchase at Amazon or Barnes & Noble. I totally have to get my hands on a copy. And, she lives near me, so I am hoping we can get together soon, so that she can sign it!!
Tell me about your cookbook collection? I have tons! I usually get one as my souvenir on vacations or if we go to a special restaurant, plus celebrity chefs I like, baking books, books with recipes and techniques specific to certain appliances (bread machine, crockpot, etc.)…
- 2 c butternut squash, in approx. ½ in. cubes
- 1 T olive oil
- ½ t kosher salt
- freshly ground black pepper
- 1 c uncooked quinoa
- 2 c vegetable or chicken stock/broth
- 1 Pomegranate, seeds only
- 2 T balsamic vinegar
- 1 T olive oil
- 2 t chopped fresh sage
- kosher salt and freshly ground black pepper, to taste
- Optional: ¼ to ½ c crumbled goat cheese
- Preheat oven to 400°F. Spray a baking sheet with olive oil or cooking spray.
- Toss the squash with the olive oil and salt, and spread in a single layer on the baking sheet.
- Roast for about 20 minutes, or until tender, tossing after 10 minutes.
- While the squash is roasting, prepare the quinoa according to the package directions, substituting stock/broth for water
- In a bowl, combine the squash, quinoa, and remaining ingredients.
- If desired, serve with goat cheese sprinkled on top.