A Quinoa Side Dish Worth Trying

I apologize for having been absent a lot from my blog in these last few months, as it has been a particularly challenging time for my husband and me. I am hoping that life settles down a bit, so I can continue trying out recipes and posting them here.
 

Quinoa Pilaf in Acorn Squash

Quinoa Pilaf

A couple of weeks ago, I had an idea to make something with quinoa (KEEN-wah). Quinoa makes a great base to start with, because it doesn't have a whole lot of flavor on its own, so it lends itself to things like a pilaf, which, strictly speaking, is a rice dish, but this works the same way. I had bought an acorn squash with the intent of filling it with Smoky Beef & Currants mixture. However, since I had just made and served some Smoky Beef & Currant Empanadas, it seemed too much to use that same mixture again in so close proximity, despite how good it is. Which brought me back to what to do with the acorn squash. 

When I started thinking of what kind of mixture to use, I thought of quinoa, since I hadn't used it in a while. And once I started thinking of flavors and ingredients to add, I just kept going and the mixture turned out so delicious that it is perfectly acceptable as a side dish (I served it alongside small pan-fried, skinless, boneless chicken breasts) or even a main dish all on its own. It may (or not) have been overkill to fill the acorn squash with it, but it was truly delicious, either way. The quinoa mixture made just a little too much for filling the acorn squash halves, so I kept aside the remainder for a lunch snack the next day.

If making the quinoa to fill the acorn squash, the recipe would be for two people, but the quinoa pilaf on its own could easily be a sufficient side dish for 3 or 4 people.

Quinoa Pilaf in Acorn Squash

Serves 2 to 4
 

Quinoa Pilaf in Acorn Squash

1 acorn squash
½ cup quinoa (I used red quinoa)
1 cup water
½ teaspoon salt
1 teaspoon olive oil
1 teaspoon butter
1 onion, chopped
½ teaspoon salt
2 cloves fresh garlic, minced
1½ teaspoons fresh thyme leaves
½ green bell pepper, chopped
1 Fresno chili, seeded, minced

ADDITIONS:
1 teaspoon capers, drained
½ cup dried cranberries (craisins)
½ teaspoon ground allspice
2 tablespoons fresh mint leaves, minced
2 tablespoons fresh cilantro leaves, minced
3 tablespoons pine nuts
2 teaspoons maple syrup 

Preheat oven to 350. Line a rimmed baking sheet with foil or parchment and spray the foil or parchment with cooking spray. Cut the squash in half lengthwise, then scoop out the seeds and discard. Set the squash halves, cut sides down, on the foil or parchment, place in the oven and bake for 40 to 45 minutes, or until the squash is tender when pierced with a fork. 

While the squash bakes, place the quinoa, water and first half teaspoon of salt in a saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes. Remove from heat and set aside to steam for 10 minutes, then fluff. If water remains in the saucepan, drain it off.

In a skillet over medium low heat, cook the onion in the teaspoon of oil and teaspoon of butter, adding in the second half teaspoon of salt. Stir occasionally until the onions are golden. Once the onions are done, add the garlic and thyme leaves and cook for a few minutes more. Add the bell pepper and Fresno pepper and cook for about 5 minutes more, until tender.

Off the heat, add the "additions" to the skillet, along with the steamed quinoa and mix thoroughly. At this point, the Quinoa Pilaf is ready.

Once the squash is baked, carefully turn the squash cut side upwards and with a sharp knife, score the squash in 1-inch intervals in a cross hatch pattern, being careful not to cut through the skin. Sprinkle the squash lightly with salt, then mound in the Quinoa Pilaf. Return the squash to the oven for about 15 minutes more, then serve.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.