Wednesday, December 2, 2015

Thanksgiving Quinoa


2 T olive oil or coconut oil
1 red or yellow onion, chopped
2 garlic cloves, minced
1/2 cup fresh cranberries
1 tsp chili powder
1 tsp curry powder
1 pound butternut squash, pumpkin or sweet potatoes, cubed
1 1/2 cups quinoa
1/2 cup pistachios, shelled
1/4 cup craisins
salt and pepper taste
1/8 t nutmeg

1.  Place diced squash on a baking sheet, drizzle with oil and roast at 400 degrees for about 30 minutes (till tender).
2.  Heat oil in a large saucepan over medium heat. Add onion. Cook till onions are tender. Add garlic,  fresh cranberries, chili powder and curry. Add quinoa, half of pistachios, salt, pepper and nutmeg. Stir together and cook for about 5 minutes. Add 3 cups water, stir, bring to boil, then reduce heat to low. Cook about 15-20 minutes till quinoa is fluffy and all moisture is absorbed. Add remaining pistachios and craisins. Garnish with fresh flat leave parsley if desired.