Makes 4 servings as a first course and 6 servings as a side dish.
According to the National Academy of Sciences, quinoa is “one of the best sources of protein in the vegetable kingdom.” It is also gluten free.
You can serve quinoa with a variety of roasted, steamed or stir fried vegetables, but I like this combination the best. It is also permissible to eat on Passover.
- 1 tablespoon unsalted margarine
- ½ teaspoon kosher salt
- 1 ¼ cups water
- 1 cup red quinoa
- 1 pound acorn squash
- 1 tablespoon olive oil
- ½ cup loosely packed flat leaf parsley, coarsely chopped
- In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, and cook covered for 20-25 minutes. The water should be absorbed and the grains tender. If the grains are not tender add a tablespoon of hot water and continue cooking.
- Stir with a fork to fluff the grains.
- Preheat oven to 400F.
- Trim the squash ends and discard.
- Peel the squash, cut in half horizontally, discard seeds and cut into small cubes. Place on a foil lined pan and combine with olive oil.
- Bake for 25-30 minutes, the squash should be al dente.
- Combine the squash with quinoa and parsley. Season to taste with salt.