Emprimir
Correo Electrónico
Add a photo
Ingredientes
- QUINOA AND SQUASH
- 1 cup uncooked quinoa
- 1½ cups broth (or water)
- ¼ cup unsweetened dried cherries or cranberries
- handful of slivered almonds
- 1 medium yellow onion, diced
- 1 teaspoon cumin
- salt and pepper to taste
- 1 butternut squash - peeled, seeded, and diced
- 2 tablespoons olive oil
- BRAISED PEARS
- 2 tablespoons coconut oil
- 4 tablespoons coconut nectar
- 3 tablespoons wheat-free tamari
- 1 tablespoon freshly grated ginger root
- ¼ teaspoon cayenne pepper
- 4 firm but ripe Bosc pears, peeled, halved lengthwise and cored
- 2 tablespoons unseasoned rice vinegar
Direcciones
- Directions for butternut squash: Preheat the oven to 450°F. Combine squash and two tablespoons of olive oil in a large bowl and toss to coat. Season with salt and pepper, if desired, and scatter evenly on a baking sheet. Roast for 20 minutes, turning 2-3 times with a spatula.
- Directions for quinoa: Rinse your quinoa; then drain, transfer to a pot and add the broth. Add the cumin, diced onion, and salt and pepper to taste. Bring to a boil and cover with a tight-fitting lid, then turn the heat down to a simmer. Cook for about 15 minutes and remove quinoa from heat. Allow to sit five minutes with the lid on then fluff the quinoa gently with a fork. Mix the raisins and almonds in just before serving.
- Directions for braised pears: Melt coconut oil in a pan and saute over medium heat. Add tamari, ginger, coconut nectar, and cayenne pepper. Stir well until ingredients are combined then reduce heat to medium-low. Add pears, cut side down. Simmer 8-10 minutes, basting frequently until tender. Transfer pears to a serving dish, leaving the liquid in the pan. Bring liquid to a slow boil and add vinegar. Simmer until thick and syrupy, about 3 minutes. This is what you will pour over your final dish.
- Mix squash and quinoa, then plate. Top with two pear halves and drizzle your sauce over the top.
- Serve with hearty salad.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 2 servings | |
| Calories 618 | |
| Calories from Fat 292 | 47% |
| Total Fat 33.32g | 42% |
| Saturated Fat 14.53g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 598mg | 25% |
| Potassium 975mg | 28% |
| Total Carbs 66.17g | 18% |
| Dietary Fiber 8.4g | 28% |
| Sugars 6.35g | 4% |
| Protein 16.21g | 26% |
