Monday, November 23, 2009

Quinoa with Butternut Squash Gratin

  • 1-1/2 lb. butternut squash peeled and diced
  • 1 cup organic quinoa
  • 2 cups water
  • 1 tsp. salt
  • 2 Tbsp. olive oil, divided
  • 4 cloves garlic, minced
  • 2 Tbsp. shallots
  • 4 eggs
  • 1 cup shredded Gruyere cheese
  • 1 slice Italian bread
  • salt and pepper to taste
    Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.
    If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above. Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing. Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

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