"Keen-wah" (quinoa) originated in the Andean region of Ecuador, Bolivia and Chile. It is a grain-like crop that is grown for its edible seeds. Quinoa has a very high protein content (18%) and a complete source of protein. It is a good source of dietary fibre and high in iron.
I really enjoy quinoa, I even ate it for breakfast the other day! It makes for a great base to any type of salad flavourings (like Greek!), and now even a breakfast vehicle for flavour.
This recipe I want to share was made for me by my friend Katie one night when she came for dinner. I absolutely loved it, and now offer it as a salad choice to my lunch clients.
Warm Quinoa Salad with Roasted Butternut Squash
Serves 4 as a side
Ingredients:
- 1 small butternut squash, peeled and cubed
- Olive oil
- Salt & Pepper
- 1/2 cup quinoa, rinsed
- 1 cup of water
- 6 leaves fresh sage, chiffonade or left whole
- 2 cloves garlic, minced or pressed
- 1/2 orange, juiced
- 2 tbsp cumin
Directions:
1. Preheat the oven to 400 degrees.
2. On a roasting sheet, place the butternut squash and coat with olive oil, salt, pepper, cumin and sage leaves. Roast for 30 minutes, until tender.
3. In a saucepan, bring 1 cup of water and 1/2 cup of quinoa to a boil. Add in the garlic. Reduce to a simmer, cover and cook until the liquid is absorbed. About 12-15 minutes.
4. Once quinoa is cooked, mix with the butternut squash, add in the orange juice, adjust seasoning and serve warm.
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