This weekend is a busy one with my sister here to visit, and lots of outings. This quick Moroccan Quinoa in Roasted Acorn squash is perfect for a meal after a long day of fun with family. Pair it with some lamb, or even by itself, it makes a great light meal.
Moroccan Quinoa in Roasted Acorn Squash
1 Acorn Squash, halved and clean of seeds
1 cup of tri-colored Quinoa
2 cups chicken or vegetable stock1/8 cup Roasted Sunflower seeds
1 Tbsp chopped Flat Leaf Parsley
1/4 cup raisins
1/4 cup of onions, diced and sauteed in a little olive oil
1/2 tsp Cumin
1/4 tsp Thyme
1/4 tsp Turmeric
dash of Cinnamon
1/2 tsp garlic powder
1 Tbsp Olive Oil
Salt and Pepper to taste
Lay your Acorn squash cut sides down on a lightly oiled pan. Cook at 350 degrees for 30 minutes, or until tender when stabbed with a fork.
While your squash cooks, prepare your Quinoa. In a pot, bring your stock to a boil, then add your Quinoa. Bring back to a boil, covering the pot with a lid. Let cook covered for 15 minutes, or until the stock is absorbed. Mix the remaining ingredients in a bowl. When the Quinoa is finished cooking, let it cool slightly and fluff it with a fork. Add it to the bowl with your seasonings and stir to combine. Taste, and season with salt and pepper to your preferences.
When the squash is done baking, place each half on a dish and split your Quinoa between your two squash bowls. Serve immediately.
Here's to a great weekend!