Quinoa with Roasted Chick Peas and Squash
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| 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 | |