There has been a bag of red quinoa sitting in my pantry for oh, I don’t know, maybe two months now?
I have been wanting to include in a meal but since grains intimidate me, I always find some excuse to avoid it.
Excuses no more! Tonight was the night.
Roasted Butternut Squash n’ Green Apple Quinoa w/Dried Apricots
- 1 1/2 granny smith apples cored and cubed
- 2 C. cubed butternut squash
- 1 tbsp. honey
- 1/2 t. pure maple syrup
- 1 1/2 t. apple pie spice
- 4 turns freshly ground sea salt
- 1 cup red quinoa
- 6 dried apricots (chopped)
Preheat the oven to 450 degrees.
Cube the apples and butternut squash.
Okay, so I bought pre-cut squash. A few extra bucks is worth it to me to avoid cutting up those suckers!
Toss the apple and squash in apple pie spice, honey, and salt.
Roast for about 20 minutes. Turning once.
Meanwhile, add 1 cup quinoa to 1 1/2 cups water and bring to a boil.
Turn down heat and let simmer for about 20 minutes.
I decided on roasted brussel sprouts for a savory side!
Toss brussels in extra virgin olive oil, freshly ground salt, and pepper.
Roast at 450 degrees for about 20 minutes. Turn once.
Thinly slice the other 1/2 of your green apple and the dried apricot for topping.
Once the Brussels/apples and quinoa are cooked, toss it all together!
Serve with the roasted Brussels sprouts, and dinner is served!
Unfortunately, neither Sam or Adam liked the quinoa! They thought it tasted weird! The quinoa is very earthy-tasting which, I suspect, is why they didn’t care for it!
Fortunately, they both liked the Brussels sprouts though!
For me, it was one of those meals where the first bite is so-so and then it gets progressively better from there!
I have some leftover cooked quinoa, so right now I’m thinking of ways to incorporate it into breakfast! Hmm…
Well I’m off to scrounge for some dessert and watch a movie! Have a great night guys!