- June 1st, 2009
- 2 Comments
1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 cup butternut squash, peeled, seeded & diced
1 tablespoon butter
1/4 cup dried cranberries
1/4 cup almond slices, toasted
salt & pepper to taste
1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons shallots, finely diced & sauted until soft
Toast quinoa in saute pan with the olive oil. In medium pot, mix together toasted quinoa & water; bring to a boil. Reduce heat; cover & cook for 15 minutes. Drain & then spread out on a sheet tray to cool. Meanwhile saute in butter the butternut squash until soft.
Whisk together 1/4 cup olive oil, white balsamic vinegar & shallots.
In large bowl mix together quinoa, butternut squash, cranberries, almonds & vinaigrette. Salt & pepper to taste.