There is a set of common wisdom that claims that from an evolutionary standpoint we should be eating foods which are native and in season to our climates. Now, for me that would exclude all citrus, avocados, and certainly kiwi fruit. That just isn’t going to happen. However, that doesn’t mean that sometimes, just sometimes, a wonderful recipe can be made in the dead of winter with locally available and seasonal produce.
This warm quinoa recipe screams colder weather. The rusty specks of almond and squash with the crunchy pieces of sage looks a bit like the yard at the end of November with fallen leaves dotted on sleeping plants.
But seriously, couldn’t we all use a nice warm quinoa salad in these colder months? One that is chock full of vegetables and contrasted with lovely chewy dots of quinoa? Try this recipe, it doesn’t disappoint and it reheats quite well.
Winter Quinoa Recipe with Squash, Pears and Almonds
(serves 4)
Heat your oven to 400F. Peel the squash, cut it in half and remove seeds. Chop squash into approximately 1cm cubes. Toss with 1 tablespoon of the olive oil and a big pinch of salt and pepper. Spread onto a cookie sheet and put in the oven, this should take about 20 minutes to roast the squash, set a timer and toss halfway through. While the oven is on put your almonds on a tray and toast in the oven. You want to toast them until they are fragrant but not burnt. Try putting them in for at most 3 minutes at a time. After each interval check them and toss them, they should be done in 6-8 minutes.
Meanwhile cook the quinoa. Combine quinoa and water along with 1/2 teaspoon of salt in a small pot, bring to a boil, cover and turn to low for 10 minutes. Remove from heat and allow to sit for another 5 before fluffing.
Peel your pear. Cut it in half and remove the core and fibrous stem. Slice thinly (about 1/4″). In a medium skillet melt butter over medium heat and fry sage leaves until browned. Do not let the butter burn. Adjust the heat accordingly. Remove sage leaves to a paper towel and then add pears along with a pinch of salt. Toss pears over medium heat to sauté them until they soften, about 5 minutes.
Juice the lemon and whisk together with the Dijon as well as the remaining 3 tablespoons of oil. Taste and add salt and pepper as necessary. Fold dressing into warm quinoa along with pears, squash, and almonds. Serve topped with squash leaves.
{ 11 comments… read them below or add one }
I’m such a quinoa fan, and love learning all the different flavors that go well with it – like this!
great! i love salads, but not really lettuce in general (does that even make sense? ha!) so i’m all for a “salad” that doesn’t have it. it also sounds like a really easy dish to make so i think that i’ll make it for the docs that volunteer at the clinic sometime soon!
This looks and sounds amazing! I am on the hunt for healthy, non-meat lunch options in 2011 and really enjoy quinoa. Were the almonds whole, and skinless? Thanks, and I really enjoy your blog!
They wer whole but not skinless, I usually try and rub any skin that comes off after toasting but don’t get too fussed about it.
Glad you like the site!
This sounds terrific! I’m always making and looking for new quinoa salads. This grain has found a permanent home in my kitchen.
I love quinoa, but I don’t make it nearly enough. This sounds wonderful!
This is a really different, unique quinoa salad. I love the grain (what dietitian wouldn’t?!), and am always looking for new ways to use it. Pears and mustard go very well together; excited to try it with these other flavors!
Cheers,
*Heather*
This looks so hearty, warm and delicious. I have just started using quinoa and this looks so different and YUM! Gorgeous photos.
What a wonderful way to prepare quinoa! I always end up making a huge batch of quinoa and then eating it for days (that’s a good thing). The squash, sage, and almonds are really nice touches.
Ohhh, I like. I’m thinking I take take out the quinoa and add eggs and cheese for a frittata too!
Great idea!
{ 1 trackback }