Quinoa with Roasted Chick Peas and Squash

Quinoa with Roasted Chick Peas and Squash

Quinoa with Roasted Chick Peas and Squash
Serves 6-8
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Side Dish
Misc Serve Cold, Serve Hot

Ingredients

  • 1 cup quinoa
  • 2 cups beef or mushroom stock
  • 1 can chick peas (15 ounces, rinsed and drained well)
  • 12oz butternut squash (diced into 1/4)
  • 2 tablespoons olive oil
  • 3 teaspoons sage
  • 1/2 teaspoon grains of paradise (or fresh ground black pepper)
  • 1 teaspoon garlic salt

Directions

Step 1
Preheat oven to 400
In a saute pan toast quinoa over medium heat for five minutes, shaking pan to move quinoa
Step 2
Put stock into medium sized saucepan, add toasted quinoa and 2 teaspoons of sage (reserve one teaspoon for the roasted chick peas) bring to boil, cover and simmer for 20 minutes, remove lid and fluff with fork
Step 3
In the same pan you toasted the quinoa, put the chick peas, and shake in pan over low heat until steam stops rising off the peas. Turn off heat and leave peas in the pan to cool a bit
Step 4
in a large bowl combine squash, chick peas, oil, spices, and the remaining teaspoon of sage
Line a cookie sheet with parchment and put mixture into pan, roast for 20 minutes
Step 5
Mix all engredients together, add more salt or pepper to taste.
Serve hot or cold.
If serving cold add 1/2 cup of fresh chopped flat leaf parsley
T w i t t e r